Appetizers / Soups / Salads

Little Crab Cakes with Wasabi Mayonnaise takes 20 minutes to prepare.

Little Crab Cakes with Wasabi Mayonnaise takes 18 minutes to cook.

Little Crab Cakes with Wasabi Mayonnaise makes 4 servings.

The ingredients for Little Crab Cakes with Wasabi Mayonnaise are:

• 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
• 1 teaspoon(s) lemon zest
• 3 tablespoon(s) canola oil
• Citrus Wasabi Mayonnaise (recipe follows)

Here is how you make Little Crab Cakes with Wasabi Mayonnaise:

• Heat oven to 400 degrees F. • Line a baking sheet with parchment paper. • 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. • 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. • 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. Citrus Wasabi Mayonnaise: • Stir 1/2 teaspoon grated lemon zest and 1 tablespoon lemon juice into 1/2 cup wasabi mayonnaiseNumber of Servings: 4Recipe submitted by SparkPeople user LINATIKGAL.

The nutritional information for Little Crab Cakes with Wasabi Mayonnaise is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 304.5

• Total Fat: 23.6 g
• Cholesterol: 95.0 mg
• Sodium: 571.4 mg
• Total Carbs: 10.9 g
• Dietary Fiber: 0.0 g
• Protein: 11.0 g