Monday, July 16, 2012

Little Crab Cakes with Wasabi Mayonnaise

crab cake with wasabi mayonnaise
By Frank P. Melodia
Yields: 30 crab cakes
Total Time: 38 min
Prep Time: 20 min
Cook Time: 18 min
Oven Temp: 400

  • 1 pound(s) backfin lump crabmeat, picked over for cartilage and shell
  • 1 1/4 cup(s) fine fresh breadcrumbs (from 3 slices white bread)
  • 1 large egg, lightly beaten
  • 2 tablespoon(s) snipped fresh chives
  • 2 tablespoon(s) mayonnaise
  • 1 tablespoon(s) Dijon mustard
  • 2 teaspoon(s) Old Bay seasoning
  • 1 teaspoon(s) lemon zest
  • 3 tablespoon(s) canola oil
  • Citrus Wasabi Mayonnaise (recipe follows)

  1. Heat oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. Citrus Wasabi Mayonnaise: Stir 1/2 teaspoon grated lemon zest and 1 tablespoon lemon juice into 1/2 cup wasabi mayonnaise.


  1. Jason,
    This sounds a lot like my favorite crab cake recipe, but I've got to try the wasabi mayo....yum
    Peace and good.

  2. Jason,

    This sounds so yummy! Thanks for sharing. *Karma blogger*

  3. I'm all over the wasabi mayo, recipe sounds yummy!