Little Crab Cakes with Wasabi Mayonnaise
Delight your taste buds with these Little Crab Cakes with Wasabi Mayonnaise—a perfect fusion of indulgence and zing! Crafted with sweet, tender lump crab meat and lightly coated in golden, crispy panko breadcrumbs, these bite-sized delights are packed with fresh flavors from green onions, parsley, and a hint of lemon. The crowning glory is the silky-smooth wasabi mayonnaise, blending creamy mayo with the bold heat of wasabi, a splash of lime juice, and umami-rich soy sauce for a dipping sauce that’s simply irresistible. Whether you're planning elegant appetizers or a seafood-inspired meal, these crab cakes come together quickly and effortlessly in under 40 minutes, making them as convenient as they are delicious. Serve warm with wasabi mayo on the side for a dish that’s guaranteed to impress any crowd! Keywords: crab cakes, wasabi mayonnaise, seafood appetizers, crispy crab cakes recipe, quick crab cake recipe, dipping sauce.
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Recipe Information
Ingredients
- 1 pound Lump crab meat
- 1 cup Panko bread crumbs
- 1 large Egg
- 0.25 cup Mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon Lemon juice
- 2 stalks Green onion, finely chopped
- 2 tablespoons Parsley, finely chopped
- 0.5 teaspoon Hot sauce
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup Vegetable oil
- 1 teaspoon Wasabi paste
- 0.5 cup Mayonnaise (for wasabi mayo)
- 1 teaspoon Soy sauce
- 1 teaspoon Lime juice
Instructions
In a large mixing bowl, combine the lump crab meat, 1/2 cup of panko bread crumbs, egg, 1/4 cup of mayonnaise, Dijon mustard, lemon juice, chopped green onions, parsley, hot sauce, salt, and black pepper. Gently mix until just combined, being careful not to break up the crab meat too much.
Shape the mixture into small patties, about 2 inches in diameter. You should have around 12 crab cakes.
Place the remaining 1/2 cup of panko bread crumbs in a shallow dish. Gently coat each crab cake with the bread crumbs, pressing lightly to adhere.
In a large skillet, heat the vegetable oil over medium heat. Once the oil is shimmering, add the crab cakes in batches, cooking 3-4 minutes per side, until golden brown and crispy. Remove from skillet and place on a paper towel-lined plate to drain any excess oil.
While the crab cakes are cooking, make the wasabi mayonnaise. In a small bowl, whisk together the wasabi paste, 1/2 cup of mayonnaise, soy sauce, and lime juice until smooth. Adjust the amount of wasabi paste to taste if you prefer a stronger kick.
Serve the crab cakes warm, accompanied by the wasabi mayonnaise for dipping.
Nutrition Facts
Calories |
654 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.9 g | 64% | |
| Saturated Fat | 7.5 g | 37% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 1364 mg | 59% | |
| Total Carbohydrate | 24.3 g | 9% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 1.9 g | ||
| Protein | 25.4 g | 51% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 109 mg | 8% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 500 mg | 11% | |
*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.
