Chadwick's Crab Cakes with Slaw and Wasabi Mayonnaise

Total Time:
35 min
15 min
20 min

12 (2-ounce) cakes

  • 2 heaping tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 pound jumbo lump crab meat
  • 1 teaspoon Sauteed fresh ginger
  • 1 medium zucchini, skin only, finely diced
  • 1 red bell pepper, finely diced
  • 1 medium yellow squash, skin only, finely diced
  • 1 teaspoon chopped chives
  • 1 cup coarse Japanese bread crumbs, plus 1 cup
  • Salt and pepper
  • Asian Slaw, recipe follows
  • Wasabi Mayonnaise, recipe follows
  • Asian Slaw:
  • 1 head Napa cabbage, julienned
  • 1 large carrot, shredded
  • 1/2 cup rice wine vinegar
  • 1 tablespoon sesame oil
  • 1/4 cup sugar
  • Salt and pepper
  • Wasabi Mayonnaise:
  • 4 ounces wasabi paste
  • 8 ounces mayonnaise
  • Heavy cream
  • Gently fold in 1 cup of the bread crumbs. Form into 2-ounce cakes. Coat the cakes with remaining 1 cup bread crumbs. Saute until golden brown on both sides. Place some Asian Slaw on a plate. Top with the crabcakes and Wasabi Mayonnaise.

Asian Slaw:
  • In a large bowl, combine the cabbage and carrots. In a separate bowl, mix the remaining ingredients together. Pour the vinegar mixture over the cabbage and carrots and mix well. Marinate, refrigerated, for 6 hours.

Wasabi Mayonnaise:
  • Combine the wasabi paste and mayonnaise and mix well. Adjust consistency with heavy cream, the consistency should be that of a thick sauce.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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