Shrimp And Crab Cakes With Wasabi Mayonnaise
Serves: 3
Halle Leffler
1 January 1970
Based on User reviews:
50
Spice
49
Sweetness
68
Sourness
57
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1 large
Egg1 tbsp
Soy Sauce5 tbsps
Mayonnaise (low-fat or regular)1
Lime1 tbsp
Wasabi Powder1 cup
Vegetable OilDirections:
1
Whisk the egg with the scallion whites, ginger, soy sauce and 3 tablespoons of the mayonnaise in a large bowl
2
Finley grate the zest and add it and the juice from 1/2 the lime to the mixture
3
(Cut the remaining 1/2 lime in wedges and reserve for serving
4
) Fold the crabmeat, shrimp, and 4 tablespoons of the panko into the mixture and season with pepper
5
Put some panko in a shallow bowl for breading
6
Divide the crab mixture evenly into 4 patties, about 3 inches in diameter
7
Coat each patty all over with the panko, transfer to a plate and refrigerate until set, about 30 minutes
8
Meanwhile, put the wasabi powder in a small bowl, stir in 2 tablespoons water and let stand for 5 minutes
9
Stir in 2 tablespoons mayonnaise
10
(This should be the consistency of heavy cream
11
) Set aside
12
Preheat the oven to 375 F
13
Heat the oil in a large oven-safe nonstick pan over medium-high heat
14
Add the crab cakes and cook until light brown and crisp, about 3 minutes per side
15
Transfer the skillet to the oven and bake the crab cakes until the internal temperature reaches 165 degrees F inside, 8 to 10 minutes
16
Drain on paper towels
17
Serve the crab cakes on a bed of sprouts if desired, top with the scallion greens, wasabi mayonnaise and lime wedges
18
From Food Network Kitchen: This recipe has been updated and may differ from what was originally published or broadcast