Recipe courtesy of Chadwick's Restaurant
Show: The Best Of
Save Recipe Print
35 min
15 min
20 min
Twelve 2-ounce cakes


Asian Slaw:
Wasabi Mayonnaise:


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.

Get the recipe

Biscuit Egg-in-a-Hole

This hearty meal is great for serving to a crowd at breakfast or brunch.


Crab Cakes

Recipe courtesy of Ina Garten

Crisp Crab Cakes

Recipe courtesy of Ellie Krieger

Crab Cakes with Remoulade Sauce

Recipe courtesy of Katie Lee

Salmon Cakes

Recipe courtesy of Ina Garten

Coconut Cake

Recipe courtesy of Ina Garten

Lemon Cake

Recipe courtesy of Ina Garten

Carrot Cake

Recipe courtesy of Alton Brown

Dump Cakes

Recipe courtesy of Ree Drummond

Rainbow Bundt Cake

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories