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
