Shrimp and Crab Cakes with Wasabi Mayonnaise
- Total Time:
- 1 hr
- 20 min
- 30 min
- 10 min
- 1 large egg
- 1 scallion, thinly sliced, white and green parts, separated
- 2 teaspoons finely grated freshly peeled ginger
- 1 tablespoon soy sauce
- 5 tablespoons low-fat or regular mayonnaise
- 1 lime
- 8 ounces jumbo lump crabmeat, drained and picked over for shells
- 8 ounces bay shrimp, deveined and finely chopped
- 4 tablespoons panko (Japanese breadcrumbs), plus up to 2 cups for breading
- Freshly ground pepper
- 1 tablespoon wasabi powder
- 1/4 cup vegetable oil
- Sprouts for serving, optional
1. Whisk the egg with the scallion whites, ginger, soy sauce and 3 tablespoons of the mayonnaise in a large bowl. Finley grate the zest and add it and the juice from 1/2 the lime to the mixture. (Cut the remaining 1/2 lime in wedges and reserve for serving.) Fold the crabmeat, shrimp, and 4 tablespoons of the panko into the mixture and season with pepper.
2. Put some panko in a shallow bowl for breading. Divide the crab mixture evenly into 4 patties, about 3 inches in diameter. Coat each patty all over with the panko, transfer to a plate and refrigerate until set, about 30 minutes.
3. Meanwhile, put the wasabi powder in a small bowl, stir in 2 tablespoons water and let stand for 5 minutes. Stir in 2 tablespoons mayonnaise. (This should be the consistency of heavy cream.) Set aside.
4. Preheat the oven to 375 F.
5. Heat the oil in a large oven-safe nonstick pan over medium-high heat. Add the crab cakes and cook until light brown and crisp, about 3 minutes per side. Transfer the skillet to the oven and bake the crab cakes until the internal temperature reaches 165 degrees F inside, 8 to 10 minutes.
From Food Network Kitchen: This recipe has been updated and may differ from what was originally published or broadcasted.
Copyright 2010 Television Food Network, G.P. All rights reserved
Total Fat: 18.5 grams
Saturated Fat: 2.5 grams
Total Carbohydrate: 6 grams
Protein: 25 grams
Sodium: 770 milligrams
Cholesterol: 133 milligrams
Fiber: 0.5 gram
From Food Network Kitchen