Chadwick's Crab Cakes with Slaw and Wasabi Mayonnaise

Recipe courtesy Chadwick's, Brooklyn, NY

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Rated 4 stars out of 5
  • Rate This Recipe
  • Read 4 Reviews
Total Time:
35 min
Prep
15 min
Cook
20 min
Yield:
12 (2-ounce) cakes
Level:
Intermediate
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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:

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.

* 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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Newest Ratings and Reviews

Read all 4 reviews

  • on April 23, 2009

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    I'm not a great cook, but these turned out really well. I didn't find them too crumbly (I patted them down and kept them at a fairly small size. I used canned crab and it was fine.

    people found this review Helpful.
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  • on January 12, 2008

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    These cakes are difficult to saute without breaking them apart. I think I'll look for a recipe with egg in it from now on.

    people found this review Helpful.
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  • on April 12, 2007

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    I found the slaw really tangy, but the combo of flavours was great. Hard pack the cakes or they tend to crumble while cooking. Loved using the Panko crumbs on this recipe.

    people found this review Helpful.
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