Crab cakes with Wasabi Mayonnaise
  • 1 pound lump crabmeat, picked over
  • 1 tablespoon minced fresh parsley
  • 1 whole scallion, minced
  • 1 tablespoon fresh lemon juice
  • 1/2 cup fresh bread crumbs
  • 1 large egg, beaten lightly
  • 1/4 cup prepared mayonnaise
  • salt and freshly ground pepper to taste
  • pinch Old Bay seasoning, if desired
For the Wasabi Mayonnaise:
  • 1 cup prepared mayonnaise
  • Wasabi (Japanese horseradish powder) to taste, available in some supermarkets and specialty-food shops

    

1. Preheat the oven to 350 degrees F.

2. In a bowl, combine the crab, being careful not to break the meat into small pieces, and the remaining ingredients. Form the mixture into four patties.

3. Arrange the patties in a well-buttered baking dish and bake for 15 to 20 minutes or until golden brown, turning once.

To make the Wasabi Mayonnaise:

4. In a bowl, combine the mayonnaise with the Wasabi to taste, whisking. Serve the mayonnaise with the crab cakes.

Servings per Recipe: 4

The American Orient Express
www.homearts.com

Photograph by Toshi Otsuki

 

 

 
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