Little Crab Cakes with Wasabi Mayonnaise
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Frank P. Melodia
Company's coming, and you'll be ready with this simple-to-make, showstopping starter.
Ingredients
1 lb. backfin lump crabmeat
1 1/4 c. fine fresh breadcrumbs (from 3 slices white bread)
1 large egg
2 tbsp. snipped fresh chives
2 tbsp. mayonnaise
1 tbsp. Dijon mustard
2 tsp. Old Bay seasoning
1 tsp. lemon zest
3 tbsp. canola oil
Citrus Wasabi Mayonnaise (recipe follows)
Instructions
Heat oven to 400 degrees F. Line a baking sheet with parchment paper.
Combine crabmeat and breadcrumbs in a medium bowl. In a small bowl, whisk egg, chives, mayonnaise, mustard, seasoning, and lemon zest until blended; add to crab mixture and stir.
Using a small ice cream scoop, shape mounds of crab mixture (about 1 1/2 tablespoons) into small round cakes, about 1 1/2 inches wide.
Heat oil in a large skillet over medium heat. Working in batches, cook cakes 1 minute per side, or until lightly browned. Transfer cakes to a paper towel to blot up excess oil, then transfer to prepared baking sheet. Bake crab cakes 10 minutes, or until golden brown. Top each with a small dollop of Wasabi Mayonnaise.
Citrus Wasabi Mayonnaise: Stir 1/2 teaspoon grated lemon zest and 1 tablespoon lemon juice into 1/2 cup wasabi mayonnaise.
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