| Total: | 1 hr |
| Prep: | 20 min |
| Inactive: | 30 min |
| Cook: | 10 min |
Ingredients
- 1 large egg
- 1 scallion, thinly sliced, white and green parts, separated
- 2 teaspoons finely grated freshly peeled ginger
- 1 tablespoon soy sauce
- 5 tablespoons low-fat or regular mayonnaise
- 1 lime
- 8 ounces jumbo lump crabmeat, drained and picked over for shells
- 8 ounces bay shrimp, deveined and finely chopped
- 4 tablespoons panko (Japanese breadcrumbs), plus up to 2 cups for breading
- Freshly ground pepper
- 1 tablespoon wasabi powder
- 1/4 cup vegetable oil
- Sprouts for serving, optional
Instructions
- 1. Whisk the egg with the scallion whites, ginger, soy sauce and 3 tablespoons of the mayonnaise in a large bowl. Finley grate the zest and add it and the juice from 1/2 the lime to the mixture. (Cut the remaining 1/2 lime in wedges and reserve for serving.) Fold the crabmeat, shrimp, and 4 tablespoons of the panko into the mixture and season with pepper.
- 2. Put some panko in a shallow bowl for breading. Divide the crab mixture evenly into 4 patties, about 3 inches in diameter. Coat each patty all over with the panko, transfer to a plate and refrigerate until set, about 30 minutes.
- 3. Meanwhile, put the wasabi powder in a small bowl, stir in 2 tablespoons water and let stand for 5 minutes. Stir in 2 tablespoons mayonnaise. (This should be the consistency of heavy cream.) Set aside.
- 4. Preheat the oven to 375 F.
- 5. Heat the oil in a large oven-safe nonstick pan over medium-high heat. Add the crab cakes and cook until light brown and crisp, about 3 minutes per side. Transfer the skillet to the oven and bake the crab cakes until the internal temperature reaches 165 degrees F inside, 8 to 10 minutes.
- 6. Drain on paper towels. Serve the crab cakes on a bed of sprouts if desired, top with the scallion greens, wasabi mayonnaise and lime wedges.
- From Food Network Kitchen: This recipe has been updated and may differ from what was originally published or broadcast.
Reviews
Absolutely delicious. The Asian influences are remarkable and bring these crab/shrimp cakes to a higher level than any other I’ve made. This one is definitely a keeper. I did, however, use wasabi in a tube as I have never liked the powder, but that was the only change I made. Keep these lovely recipes coming, FNKs!
The flavors are delicious, but they completely fell apart! I’ll try the recipe again, but will add egg this time.