Recipe courtesy of Chadwick's Restaurant

Chadwick's Crab Cakes with Slaw and Wasabi Mayonnaise

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  • Level: Intermediate
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: Twelve 2-ounce cakes
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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

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

Wasabi Mayonnaise:

4 ounces wasabi paste

8 ounces mayonnaise

Heavy cream


  1. 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:

  1. 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:

  1. Combine the wasabi paste and mayonnaise and mix well. Adjust consistency with heavy cream, the consistency should be that of a thick sauce.