Little Crab Cakes With Wasabi Mayonnaise

Total Time
40mins
Prep 20 mins
Cook 20 mins

This recipe originally came out of Redbook magazine, tweaked just slightly. Makes a great bite-size appetizer.

Ingredients Nutrition

Directions

  1. Heat oven to 400. Line a baking sheet with parchment paper or spray with non-stick cooking spray.
  2. Mix together the 4 ingredients for the Wasabi Mayonnaise and set aside.
  3. Combine crabmeat and breadcrumbs in a medium bowl.
  4. In a small bowl, whisk egg, chives, 2 tbsp mayonnaise, mustard, Old Bay seasoning, and lemon zest until blended; add to crab mixture and stir.
  5. Scoop mounds of crab mixture (about 1 1/2 tbsp) into small round cakes, about 1 1/2 inches wide.
  6. Heat oil in large skillet over medium heat. Cook cakes 1 minute per side, or until lightly browned (working in batches).
  7. Transfer cakes to a paper towel to blot up excess oil, then transfer to prepared baking sheet. Bake at 400 for 10 minutes, or until golden brown.
  8. Top each crab cake with a small dollop of Wasabi Mayonnaise.
Most Helpful

3 5

These were only okay. The Wasabi Mayonnaise was horrible. I used the wasabi powder - maybe the paste would have been better. The crab cakes had a good flavor without it. The level of taste was not worth the money that it took to buy the crabmeat. Next time I buy crabmeat - I want to taste the crab.

5 5

We were very happy with these little crab cakes, although I did forget to add the chives. I served them as a side with a tossed salad for a light, but rich and filling dinner.