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Asian Crab Cakes with Wasabi Sauce

Recipe

  • 1 pound lump crabmeat
  • 3 tablespoons butter
  • ¼ cup chopped green onion, including tops
  • ¼ cup chopped red bell pepper
  • ¼ cup chopped celery
  • ½ cup mayonnaise
  • 1 egg, beaten
  • ½ teaspoon dry mustard
  • ½ teaspoon grated fresh ginger root
  • ½ teaspoon sea salt
  • 2 cups panko bread crumbs, divided
  • 3 tablespoons canola oil for frying

Prepare wasabi sauce and refrigerate.

Melt butter in a medium saucepan. Sauté green onion, bell pepper and celery until tender. Remove from heat. Stir in mayonnaise, egg, mustard, ginger and salt. Blend in 1 cup crumbs. Mix in crabmeat, being careful not to break the meat apart. Shape into 6 to 8 crab cakes. Coat lightly with remaining crumbs.

Fry in hot oil until brown, about 4 to 5 minutes. Gentle turn the cakes over and cook for about 4 to 5 minutes, or until done. Drain on paper towels. Serve with Wasabi Sauce.

Wasabi Sauce

  • ½ cup mayonnaise
  • 1 tablespoon soy sauce
  • 2 ½ teaspoons wasabi sauce

In a small bowl, combine mayonnaise, soy sauce and wasabi sauce. Refrigerate until ready to serve.

Contributed by Joyce Taylor MM2