Little Crab Cakes with Wasabi Mayonnaise
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 304.5
- Total Fat: 23.6 g
- Cholesterol: 95.0 mg
- Sodium: 571.4 mg
- Total Carbs: 10.9 g
- Dietary Fiber: 0.0 g
- Protein: 11.0 g
View full nutritional breakdown of Little Crab Cakes with Wasabi Mayonnaise calories by ingredient
Number of Servings: 4
Ingredients
-
• 1 pound(s) backfin lump crabmeat, picked over for cartilage and shell
• 1 1/4 cup(s) fine fresh breadcrumbs (from 3 slices white bread)
• 1 large egg, lightly beaten
• 2 tablespoon(s) snipped fresh chives
• 2 tablespoon(s) mayonnaise
• 1 tablespoon(s) Dijon mustard
• 1 teaspoon(s) lemon zest
• 3 tablespoon(s) canola oil
• Citrus Wasabi Mayonnaise (recipe follows)
Directions
• Heat oven to 400 degrees F.
• Line a baking sheet with parchment paper.
• Combine crabmeat and breadcrumbs in a medium bowl.
• In a small bowl, whisk egg, chives, mayonnaise, mustard, seasoning, and lemon zest until blended; add to crab mixture and stir.
• Using a small ice cream scoop, shape mounds of crab mixture (about 1 1/2 tablespoons) into small round cakes, about 1 1/2 inches wide.
• Heat oil in a large skillet over medium heat.
• Working in batches, cook cakes 1 minute per side, or until lightly browned.
• Transfer cakes to a paper towel to blot up excess oil, then transfer to prepared baking sheet.
• Bake crab cakes 10 minutes, or until golden brown.
• Top each with a small dollop of Wasabi Mayonnaise.
Citrus Wasabi Mayonnaise:
• Stir 1/2 teaspoon grated lemon zest and 1 tablespoon lemon juice into 1/2 cup wasabi mayonnaise
Number of Servings: 4
Recipe submitted by SparkPeople user LINATIKGAL.
• Line a baking sheet with parchment paper.
• Combine crabmeat and breadcrumbs in a medium bowl.
• In a small bowl, whisk egg, chives, mayonnaise, mustard, seasoning, and lemon zest until blended; add to crab mixture and stir.
• Using a small ice cream scoop, shape mounds of crab mixture (about 1 1/2 tablespoons) into small round cakes, about 1 1/2 inches wide.
• Heat oil in a large skillet over medium heat.
• Working in batches, cook cakes 1 minute per side, or until lightly browned.
• Transfer cakes to a paper towel to blot up excess oil, then transfer to prepared baking sheet.
• Bake crab cakes 10 minutes, or until golden brown.
• Top each with a small dollop of Wasabi Mayonnaise.
Citrus Wasabi Mayonnaise:
• Stir 1/2 teaspoon grated lemon zest and 1 tablespoon lemon juice into 1/2 cup wasabi mayonnaise
Number of Servings: 4
Recipe submitted by SparkPeople user LINATIKGAL.