Best 9 Wasabi Crab Cakes Recipes

WASABI CRAB CAKES

Steps:

• Preheat oven to 425°. Combine red pepper, celery, 1/3 cup bread crumbs, green onions, egg whites, mayonnaise and wasabi. Fold in crab., Place remaining bread crumbs in a shallow bowl. Drop a heaping tablespoonful of crab mixture into crumbs. Gently coat and shape into a 3/4-in.-thick patty; place on a baking sheet coated with cooking spray. Repeat with remaining mixture., Spritz crab cakes with cooking spray. Bake until golden brown, 15-18 minutes, turning once. Meanwhile, combine sauce ingredients. Serve with crab cakes.

SHRIMP AND CRAB CAKES WITH WASABI MAYONNAISE

Steps:

• 1. Whisk the egg with the scallion whites, ginger, soy sauce and 3 tablespoons of the mayonnaise in a large bowl. Finley grate the zest and add it and the juice from 1/2 the lime to the mixture. (Cut the remaining 1/2 lime in wedges and reserve for serving.) Fold the crabmeat, shrimp, and 4 tablespoons of the panko into the mixture and season with pepper.
• 2. Put some panko in a shallow bowl for breading. Divide the crab mixture evenly into 4 patties, about 3 inches in diameter. Coat each patty all over with the panko, transfer to a plate and refrigerate until set, about 30 minutes.
• 3. Meanwhile, put the wasabi powder in a small bowl, stir in 2 tablespoons water and let stand for 5 minutes. Stir in 2 tablespoons mayonnaise. (This should be the consistency of heavy cream.) Set aside.
• 4. Preheat the oven to 375 F.
• 5. Heat the oil in a large oven-safe nonstick pan over medium-high heat. Add the crab cakes and cook until light brown and crisp, about 3 minutes per side. Transfer the skillet to the oven and bake the crab cakes until the internal temperature reaches 165 degrees F inside, 8 to 10 minutes.
• 6. Drain on paper towels. Serve the crab cakes on a bed of sprouts if desired, top with the scallion greens, wasabi mayonnaise and lime wedges.
• From Food Network Kitchen: This recipe has been updated and may differ from what was originally published or broadcast.

ASIAN-STYLE CRAB CAKES WITH WASABI CAPER SAUCE

Steps:

• Make wasabi caper sauce:
• Stir together all sauce ingredients and chill, covered, until ready to use.
• Make crab cakes:
• Wash leek well in a bowl of cold water, agitating leek, then lift out and drain.
• Whisk together whole egg, yolk, mayonnaise, and mustard in a large bowl, then stir in bell pepper, leek, ginger, and 3/4 cup panko. Stir in crabmeat and chill, covered, 1 hour. Divide mixture into 8 mounds and form into 8 (1-inch-thick) patties. Spread remaining 3/4 cup panko in a shallow dish, then carefully coat patties, 1 at a time, in panko.
• Heat 3/4 inch oil in a 10-inch heavy skillet over moderately high heat until it registers 350°F on thermometer. (Adjust heat as necessary; see cooks' note, below.) Fry crab cakes in 2 batches, turning over once, until golden brown, 4 to 6 minutes per batch. Transfer to several layers of paper towels to drain. Return oil to 350°F between batches. Serve crab cakes with sauce.
• *Available at Asian markets and Uwajimaya (800-889-1928).

LITTLE CRAB CAKES WITH WASABI MAYONNAISE

Steps:

• Heat oven to 400. Line a baking sheet with parchment paper or spray with non-stick cooking spray.
• Mix together the 4 ingredients for the Wasabi Mayonnaise and set aside.
• Combine crabmeat and breadcrumbs in a medium bowl.
• In a small bowl, whisk egg, chives, 2 tbsp mayonnaise, mustard, Old Bay seasoning, and lemon zest until blended; add to crab mixture and stir.
• Scoop mounds of crab mixture (about 1 1/2 tbsp) into small round cakes, about 1 1/2 inches wide.
• Heat oil in large skillet over medium heat. Cook cakes 1 minute per side, or until lightly browned (working in batches).
• Transfer cakes to a paper towel to blot up excess oil, then transfer to prepared baking sheet. Bake at 400 for 10 minutes, or until golden brown.
• Top each crab cake with a small dollop of Wasabi Mayonnaise.

AIR-FRYER WASABI CRAB CAKES

Steps:

• Preheat air fryer to 375°. Combine first 7 ingredients; add 1/3 cup bread crumbs. Gently fold in crab., Place remaining bread crumbs in a shallow bowl. Drop heaping tablespoons of crab mixture into crumbs. Gently coat and shape into 3/4-in.-thick patties. In batches, place crab cakes in a single layer on greased tray in air-fryer basket. Spritz crab cakes with cooking spray. Cook until golden brown, 8-12 minutes, carefully turning halfway through cooking and spritzing with additional cooking spray., Meanwhile, place sauce ingredients in food processor; pulse 2 or 3 times to blend or until desired consistency is reached. Serve crab cakes immediately with dipping sauce.

ASIAN-STYLE CRAB CAKES WITH WASABI CAPER SAUCE

Steps:

• Make wasabi caper sauce:.
• Stir together all sauce ingredients and chill, covered, until ready to use.
• Make crab cakes:.
• Wash leek well in a bowl of cold water, agitating leek, then lift out and drain.
• Whisk together whole egg, yolk, mayonnaise, and mustard in a large bowl, then stir in bell pepper, leek, ginger, and 3/4 cup panko.
• Stir in crabmeat and chill, covered, 1 hour.
• Divide mixture into 8 mounds and form into 8 (1-inch-thick) patties.
• Spread remaining 3/4 cup panko in a shallow dish, then carefully coat patties, 1 at a time, in panko.
• Heat 3/4 inch oil in a 10-inch heavy skillet over moderately high heat until it registers 350°F on thermometer.
• (Adjust heat as necessary; see cooks' note, below.) Fry crab cakes in 2 batches, turning over once, until golden brown, 4 to 6 minutes per batch.
• Transfer to several layers of paper towels to drain.
• Return oil to 350°F between batches.
• Serve crab cakes with sauce.

ASIAN CRAB CAKES OVER ARUGULA WITH WASABI DRESSING

Steps:

• In a large bowl, combine egg and bread until the liquid is absorbed.
• Add mayo, ginger, scallion, and soy sauce; stir.
• Gently fold in crab and season with salt and pepper.
• Shape mixture into eight 2 to 2 1/2 inch patties; cover and chill 15 minutes.
• In a large nonstick skillet over medium heat, cook crab cakes in sesame oil, turning once, for 8 minutes or until brown and crisp (if necessary, cook in two batches, using 2/3 of the oil for the first batch and the rest for the second).
• Make dressing by whisking together wasabi paste, vinegar, sesame oil, sour cream and soy sauce.
• Toss arugula with 3 tablespoons dressing.
• Divide greens onto four plates and top with two crab cakes.
• Drizzle the remaining dressing over each plate.

CRAB CAKES WITH AVOCADO WASABI MAYONNAISE

Steps:

• For Crab Cakes: Pick through crabmeat gently to remove cartilage.
• In mixing bowl gently combine all ingredients and portion in to 2 ounce cakes (about 8-10).
• Dredge in flour and saute half of the cakes at a time in butter, over medium heat, until golden brown on each side.
• Drain on paper towels.
• For Avocado Wasabi Mayonnaise: Combine all ingredients and chill well.

ASIAN-STYLE CRAB CAKES WITH WASABI CAPER SAUCE

Steps:

• Special equipment: a deep-fat thermometer Make wasabi caper sauce: Stir together all sauce ingredients and chill, covered, until ready to use. Make crab cakes: Wash leek well in a bowl of cold water, agitating leek, then lift out and drain. Whisk together whole egg, yolk, mayonnaise, and mustard in a large bowl, then stir in bell pepper, leek, ginger, and 3/4 cup panko. Stir in crabmeat and chill, covered, 1 hour. Divide mixture into 8 mounds and form into 8 (1-inch-thick) patties. Spread remaining 3/4 cup panko in a shallow dish, then carefully coat patties, 1 at a time, in panko. Heat 3/4 inch oil in a 10-inch heavy skillet over moderately high heat until it registers 350°F on thermometer. (Adjust heat as necessary; see cooks' note, below.) Fry crab cakes in 2 batches, turning over once, until golden brown, 4 to 6 minutes per batch. Transfer to several layers of paper towels to drain. Return oil to 350°F between batches. Serve crab cakes with sauce.