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    You are in: Home / Recipes / Bite-Size Wasabi Crab Cakes & Ginger Aioli Recipe
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    Bite-Size Wasabi Crab Cakes & Ginger Aioli

    Total Time:

    Prep Time:

    Cook Time:

    24 mins

    12 mins

    12 mins

    Manami's Note:

    This crab cake mixture can be made several hours ahead. After cooked keep warm in 200ºF oven for about an hour. Coastal Living Magazine, December 2009 edition. We used these for our party, as well and I didn't even get to taste them but they smelled deeevine! :)

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    Ingredients:

    Yield:

    Crab Ca ...

    Units: US | Metric

    BITS-SIZE CRAB CAKES

    1/2 CUP GINGER AIOLI

    Directions:

    1. 1
      BITE-SIZE CRAB CAKES:.
    2. 2
      Combine first 8 ingredients in a bowl.
    3. 3
      Gently fold crabmeat into mayonnaise mixture.
    4. 4
      Cover and chill 30 minutes or several hours.
    5. 5
      Stir egg and 1/3 cup panko into crabmeat mixture.
    6. 6
      Shape mixture into 20 (1 1/2-inch) patties.
    7. 7
      Dredge in remaining panko.
    8. 8
      Cook crab cakes, in batches, in hot oil in a large nonstick skillet over medium-high heat 2 minutes on each side or until golden.
    9. 9
      Serve with Ginger Aioli.
    10. 10
      GINGER AIOLI:.
    11. 11
      Combine all ingredients in a small bowl.

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    Ratings & Reviews:

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    Nutritional Facts for Bite-Size Wasabi Crab Cakes & Ginger Aioli

    Serving Size: 1 (1108 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 120.3
     
    Calories from Fat 60
    49%
    Total Fat 6.6 g
    10%
    Saturated Fat 0.8 g
    4%
    Cholesterol 30.5 mg
    10%
    Sodium 471.9 mg
    19%
    Total Carbohydrate 8.9 g
    2%
    Dietary Fiber 0.4 g
    1%
    Sugars 1.2 g
    5%
    Protein 6.2 g
    12%

    The following items or measurements are not included:

    wasabi paste

    seasoned rice vinegar

    rice vinegar

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