Crab Cakes with Avocado Wasabi Mayonnaise
Elevate your seafood game with these irresistible Crab Cakes with Avocado Wasabi Mayonnaise, a perfect fusion of classic and contemporary flavors. These golden, crispy crab cakes are packed with sweet, tender lump crab meat, fresh parsley, and a zesty hint of lemon, creating a delicate yet flavorful bite. The star of the show is the creamy avocado wasabi mayonnaise—a vibrant, spicy twist that adds a layer of depth with its silky blend of ripe avocado, lime juice, and a subtle kick of wasabi paste. Perfect for a sophisticated appetizer or a light main course, this recipe is simple to prepare yet delivers restaurant-quality results in under 40 minutes. Served fresh off the skillet and paired with the bold avocado sauce, these crab cakes will leave your taste buds craving more.
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Recipe Information
Ingredients
- 450 grams Lump crab meat
- 120 grams Panko breadcrumbs
- 1 large Egg
- 30 grams Mayonnaise
- 15 grams Dijon mustard
- 10 ml Worcestershire sauce
- 15 ml Lemon juice
- 15 grams Parsley, finely chopped
- 2 stalks Green onions, finely chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 30 ml Olive oil
- 1 large Avocado, ripe
- 5 grams Wasabi paste
- 15 ml Lime juice
- 1 Garlic clove, minced
- 0.5 teaspoon Salt (for avocado mayo)
- 60 grams Mayonnaise (for avocado mayo)
Instructions
In a large bowl, gently combine the crab meat, Panko breadcrumbs, egg, mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, parsley, green onions, salt, and black pepper. Be careful not to break up the crab meat too much.
Shape the mixture into 8 evenly-sized patties, approximately 2.5 cm thick. Place the formed patties on a tray and refrigerate for 15 minutes to help them hold their shape while cooking.
While the crab cakes are chilling, prepare the avocado wasabi mayonnaise. In a blender or food processor, combine the avocado, wasabi paste, lime juice, garlic, salt, and mayonnaise. Blend until smooth and creamy. Adjust seasoning to taste, then transfer to a bowl and set aside.
Heat the olive oil in a large non-stick skillet over medium heat. Place the chilled crab cakes into the skillet, being careful not to overcrowd them. Cook in batches if necessary.
Cook the crab cakes for about 3-4 minutes on each side, or until golden brown and cooked through. Remove from the skillet and set on a plate lined with paper towels to drain any excess oil.
Serve the warm crab cakes with a dollop of avocado wasabi mayonnaise. Garnish with additional chopped parsley or lemon wedges, if desired.
Nutrition Facts
Calories |
564 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.4 g | 45% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 1771 mg | 77% | |
| Total Carbohydrate | 32.1 g | 12% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 3.3 g | ||
| Protein | 26.6 g | 53% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 135 mg | 10% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 859 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
