Shrimp and Crab Cakes with Wasabi Mayonnaise

Total Time:
1 hr
Prep:
20 min
Inactive:
30 min
Cook:
10 min
Ingredients
  • 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
Directions

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.

6. Drain on paper towels. Serve the crab cakes on a bed of sprouts if desired, top with the scallion greens, wasabi mayonnaise and lime wedges.

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

Calories: 287

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


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    This recipe is featured in:

    Spring Entertaining Guide