Name: Chadwick's Crab Cakes with Slaw and Wasabi Mayonnaise
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: Twelve 2-ounce cakes
Cuisine: american
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; 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; 4 ounces wasabi paste; 8 ounces mayonnaise; Heavy cream

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 crab cakes 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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Chadwick's, Brooklyn, NY

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Chadwick's Crab Cakes with Slaw and Wasabi Mayonnaise

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