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.
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Emmy Coblentz
[email protected]These cakes were a bit too bland for my taste. I think they could use more seasoning, such as salt, pepper, and garlic powder.
Itumeleng Toby
[email protected]These cakes were easy to make and turned out perfectly. The only thing I would change is to add a little more Old Bay seasoning to the mixture.
Rosemarie Kay
[email protected]I love the combination of shrimp and crab in these cakes. They are so flavorful and moist. The wasabi mayonnaise is a great addition, but I also like to serve them with a simple tartar sauce.
Leah Mcgahey
[email protected]These shrimp and crab cakes were a hit at my party! The wasabi mayonnaise was the perfect complement to the delicate seafood flavors. I will definitely be making these again.