Prep 25 mins
Cook 30 mins
A wonderful seafood dish. You will like the avocado and Wasabi combination. Wasabi is Japanese root similar to horseradish and in the mustard family. It usually can be found in most supermarkets.
For Crab Cakes
- 1 lb lump crabmeat
- 3 tablespoons mayonnaise
- 1 teaspoon Worcestershire sauce
- 2 tablespoons fresh parsley
- 1 egg yolk
- 1 teaspoon lemon juice
- 1 tablespoon Dijon mustard
- 3 tablespoons fresh breadcrumbs
For Avocado Wasabi Mayonnaise
- 3 tablespoons wasabi powder
- 1 avocado, peeled,seeded and pureed
- 3 tablespoons apple cider vinegar
- 1 teaspoon cajun seasoning
- 1 pinch salt
- 1 pinch sugar
- 1 pinch black pepper
- For Crab Cakes: Pick through crabmeat gently to remove cartilage.
- In mixing bowl gently combine all ingredients and portion in to 2 ounce cakes (about 8-10).
- Dredge in flour and saute half of the cakes at a time in butter, over medium heat, until golden brown on each side.
- Drain on paper towels.
- For Avocado Wasabi Mayonnaise: Combine all ingredients and chill well.
I made these for our Valentine's Day Dinner. They were absolutely delicious! We thought the cakes were perfectly seasoned, and it did not overpower the taste of the crab. I made the cakes in advance and kept them in the refrigerator and then dredged them in flour before I cooked them, not one fell apart while I was cooking them. I was out of Wasabi Powder so I used about 1 1/2 tablespoons of Wasabi Paste it was perfect for us. I served these with a Warm Potato Cesar Salad, Garlic and Gingered Asparagus and a Spanish Olive and Cheese French Bread and followed it with a Chocolate Heart-Shapped Cake for dessert. Who knows, this may become our traditional Valentine's Day Dinner...we loved it. It is definitely a keeper. THANK YOU!!!
We made these for dinner tonight, and felt that the cakes were overly salty, and the "mayonnaise" a bit too hot and overpowering for the cakes. Also found the cakes to be extremely delicate-they broke up really badly turning and serving them.