Ingredients
- 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
Directions
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:
- 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
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:
- 4 ounces wasabi paste
- 8 ounces mayonnaise
- Heavy cream
Combine the wasabi paste and mayonnaise and mix well. Adjust consistency with heavy cream, the consistency should be that of a thick sauce.











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Easy and Good
Rated: 4 stars out of 5