Bite-Size Wasabi Crab Cakes & Ginger Aioli
Ready In: 24 mins
Yields: 20 Crab Cakes
Ingredients
BITS-SIZE CRAB CAKES
- 1⁄2 cup thinly sliced green onion, sliced on a bias
- 1⁄4 cup minced shallot
- 1⁄4 cup mayonnaise
- 1 1⁄2 tablespoons wasabi paste
- 2 teaspoons seasoned rice vinegar
- 3⁄4 teaspoon lemon zest
- 1 teaspoon fresh lemon juice
- 1 teaspoon tamari or 1 teaspoon soy sauce
- 1 lb fresh lump crabmeat, drained and picked
- 1 large egg, lightly beaten
- 1 1⁄2 cups panko breadcrumbs, divided (Japanese breadcrumbs)
- 4 tablespoons canola oil
1/2 CUP GINGER AIOLI
- 1⁄2 cup mayonnaise
- 1 tablespoon finely chopped fresh cilantro
- 2 tablespoons minced fresh ginger
- 1⁄2 teaspoon rice vinegar
Directions
- BITE-SIZE CRAB CAKES:
- Combine first 8 ingredients in a bowl.
- Gently fold crabmeat into mayonnaise mixture.
- Cover and chill 30 minutes or several hours.
- Stir egg and 1/3 cup panko into crabmeat mixture.
- Shape mixture into 20 (1 1/2-inch) patties.
- Dredge in remaining panko.
- 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.
- Serve with Ginger Aioli.
- GINGER AIOLI:
- Combine all ingredients in a small bowl.
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