Bite-Size Wasabi Crab Cakes & Ginger Aioli
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! :)
READY IN: 24mins
YIELD: 20 Crab Cakes
UNITS: US
INGREDIENTS
NutritionBITS-SIZE CRAB CAKES
- 1⁄2
- 1⁄4cup minced shallot
- 1⁄4cup mayonnaise
- 1 1⁄2tablespoons wasabi paste
- 2teaspoons seasoned rice vinegar
- 3⁄4teaspoon lemon zest
- 1teaspoon fresh lemon juice
- 1
- 1
- 1 1⁄2
- 4tablespoons canola oil
1/2 CUP GINGER AIOLI
- 1⁄2cup mayonnaise
- 1tablespoon finely chopped fresh cilantro
- 2tablespoons minced fresh ginger
- 1⁄2teaspoon 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.