Recipe courtesy of Chadwick's Restaurant
Chadwick's Crab Cakes with Slaw and Wasabi Mayonnaise
- Level: Intermediate
- Yield: Twelve 2-ounce cakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 349
- Total Fat
- 22
- Saturated Fat
- 5
- Carbohydrates
- 27
- Dietary Fiber
- 4
- Sugar
- 7
- Protein
- 12
- Cholesterol
- 55
- Sodium
- 580
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
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
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
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.