Bit Size Wasabi Crab Cakes Recipes

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WASABI CRAB CAKES



Wasabi Crab Cakes image

With wasabi in both the crab cakes and the dipping sauce, this festive appetizer brings its own heat to the holiday party. -Marie Rizzio, Interlochen, Michigan

Provided by Taste of Home

Categories     Appetizers

Time 50m

Yield 2 dozen (1/2 cup sauce).

Number Of Ingredients 15

1 medium sweet red pepper, finely chopped
1 celery rib, finely chopped
1/3 cup plus 1/2 cup dry bread crumbs, divided
3 green onions, finely chopped
2 large egg whites
3 tablespoons fat-free mayonnaise
1/4 teaspoon prepared wasabi
1-1/2 cups lump crabmeat, drained
Cooking spray
SAUCE:
1 celery rib, finely chopped
1/3 cup fat-free mayonnaise
1 green onion, finely chopped
1 tablespoon sweet pickle relish
1/2 teaspoon prepared wasabi

Steps:

  • Preheat oven to 425°. Combine red pepper, celery, 1/3 cup bread crumbs, green onions, egg whites, mayonnaise and wasabi. Fold in crab., Place remaining bread crumbs in a shallow bowl. Drop a heaping tablespoonful of crab mixture into crumbs. Gently coat and shape into a 3/4-in.-thick patty; place on a baking sheet coated with cooking spray. Repeat with remaining mixture., Spritz crab cakes with cooking spray. Bake until golden brown, 15-18 minutes, turning once. Meanwhile, combine sauce ingredients. Serve with crab cakes.

Nutrition Facts : Calories 31 calories, Fat 1g fat (0 saturated fat), Cholesterol 8mg cholesterol, Sodium 148mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.

AIR-FRYER WASABI CRAB CAKES



Air-Fryer Wasabi Crab Cakes image

With wasabi in both the crab cakes and the dipping sauce, this festive appetizer brings its own heat to the holiday party. -Marie Rizzio, Interlochen, Michigan

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 2 dozen (1/2 cup sauce).

Number Of Ingredients 17

1 medium sweet red pepper, finely chopped
1 celery rib, finely chopped
3 green onions, finely chopped
2 large egg whites
3 tablespoons reduced-fat mayonnaise
1/4 teaspoon prepared wasabi
1/4 teaspoon salt
1/3 cup plus 1/2 cup dry bread crumbs, divided
1-1/2 cups lump crabmeat, drained
Cooking spray
SAUCE:
1 celery rib, chopped
1/3 cup reduced-fat mayonnaise
1 green onion, chopped
1 tablespoon sweet pickle relish
1/2 teaspoon prepared wasabi
1/4 teaspoon celery salt

Steps:

  • Preheat air fryer to 375°. Combine first 7 ingredients; add 1/3 cup bread crumbs. Gently fold in crab., Place remaining bread crumbs in a shallow bowl. Drop heaping tablespoons of crab mixture into crumbs. Gently coat and shape into 3/4-in.-thick patties. In batches, place crab cakes in a single layer on greased tray in air-fryer basket. Spritz crab cakes with cooking spray. Cook until golden brown, 8-12 minutes, carefully turning halfway through cooking and spritzing with additional cooking spray., Meanwhile, place sauce ingredients in food processor; pulse 2 or 3 times to blend or until desired consistency is reached. Serve crab cakes immediately with dipping sauce.

Nutrition Facts : Calories 49 calories, Fat 2g fat (0 saturated fat), Cholesterol 13mg cholesterol, Sodium 179mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.

BITE-SIZE WASABI CRAB CAKES & GINGER AIOLI



Bite-Size Wasabi Crab Cakes & Ginger Aioli image

This crab cake mixture can be made several hours ahead. After cooked keep warm in 200ºF oven for about an hour. Coastal Living Magazine, December 2009 edition. We used these for our party, as well and I didn't even get to taste them but they smelled deeevine! :)

Provided by Manami

Categories     Lunch/Snacks

Time 24m

Yield 20 Crab Cakes

Number Of Ingredients 16

1/2 cup thinly sliced green onion, sliced on a bias
1/4 cup minced shallot
1/4 cup mayonnaise
1 1/2 tablespoons wasabi paste
2 teaspoons seasoned rice vinegar
3/4 teaspoon lemon zest
1 teaspoon fresh lemon juice
1 teaspoon tamari or 1 teaspoon soy sauce
1 lb fresh lump crabmeat, drained and picked
1 large egg, lightly beaten
1 1/2 cups panko breadcrumbs, divided (Japanese breadcrumbs)
4 tablespoons canola oil
1/2 cup mayonnaise
1 tablespoon finely chopped fresh cilantro
2 tablespoons minced fresh ginger
1/2 teaspoon rice vinegar

Steps:

  • BITE-SIZE CRAB CAKES:.
  • Combine first 8 ingredients in a bowl.
  • Gently fold crabmeat into mayonnaise mixture.
  • Cover and chill 30 minutes or several hours.
  • Stir egg and 1/3 cup panko into crabmeat mixture.
  • Shape mixture into 20 (1 1/2-inch) patties.
  • Dredge in remaining panko.
  • Cook crab cakes, in batches, in hot oil in a large nonstick skillet over medium-high heat 2 minutes on each side or until golden.
  • Serve with Ginger Aioli.
  • GINGER AIOLI:.
  • Combine all ingredients in a small bowl.

Nutrition Facts : Calories 120.3, Fat 6.7, SaturatedFat 0.9, Cholesterol 30.6, Sodium 471.9, Carbohydrate 8.9, Fiber 0.5, Sugar 1.2, Protein 6.2

ASIAN-STYLE CRAB CAKES WITH WASABI CAPER SAUCE



Asian-Style Crab Cakes With Wasabi Caper Sauce image

Make and share this Asian-Style Crab Cakes With Wasabi Caper Sauce recipe from Food.com.

Provided by susie cooks

Categories     Crab

Time 42m

Yield 4 serving(s)

Number Of Ingredients 13

1/3 cup mayonnaise
2 tablespoons drained bottled capers, chopped
2 -3 teaspoons wasabi paste (* Japanese horseradish paste)
2 tablespoons finely chopped leeks (white part only)
1 large egg, plus
1 egg yolk
1 1/2 tablespoons mayonnaise
3/4 teaspoon spicy Chinese mustard (*)
1/2 red bell pepper, finely chopped (1/3 cup)
1/2 teaspoon minced peeled fresh ginger
1 1/2 cups panko breadcrumbs (*Japanese bread crumbs)
1 lb lump crabmeat, picked over
2 cups vegetable oil

Steps:

  • Make wasabi caper sauce:.
  • Stir together all sauce ingredients and chill, covered, until ready to use.
  • Make crab cakes:.
  • Wash leek well in a bowl of cold water, agitating leek, then lift out and drain.
  • Whisk together whole egg, yolk, mayonnaise, and mustard in a large bowl, then stir in bell pepper, leek, ginger, and 3/4 cup panko.
  • Stir in crabmeat and chill, covered, 1 hour.
  • Divide mixture into 8 mounds and form into 8 (1-inch-thick) patties.
  • Spread remaining 3/4 cup panko in a shallow dish, then carefully coat patties, 1 at a time, in panko.
  • Heat 3/4 inch oil in a 10-inch heavy skillet over moderately high heat until it registers 350°F on thermometer.
  • (Adjust heat as necessary; see cooks' note, below.) Fry crab cakes in 2 batches, turning over once, until golden brown, 4 to 6 minutes per batch.
  • Transfer to several layers of paper towels to drain.
  • Return oil to 350°F between batches.
  • Serve crab cakes with sauce.

ASIAN-STYLE CRAB CAKES WITH WASABI CAPER SAUCE



Asian-Style Crab Cakes with Wasabi Caper Sauce image

Provided by Peter Tulaney

Categories     Shellfish     Fry     Wasabi     Crab     Capers     Gourmet     Brooklyn     New York

Yield Makes 4 main-course servings

Number Of Ingredients 16

For wasabi caper sauce
1/3 cup mayonnaise
2 tablespoons drained bottled capers, chopped
2 to 3 teaspoons wasabi paste* (Japanese horseradish paste)
For crab cakes
2 tablespoons finely chopped leek (white part only)
1 whole large egg plus 1 yolk
1 1/2 tablespoons mayonnaise
3/4 teaspoon spicy Chinese mustard*
1/2 red bell pepper, finely chopped (1/3 cup)
1/2 teaspoon minced peeled fresh ginger
1 1/2 cups panko* (Japanese bread crumbs)
1 lb jumbo lump crabmeat, picked over
About 2 cups vegetable oil
Special Equipment
a deep-fat thermometer

Steps:

  • Make wasabi caper sauce:
  • Stir together all sauce ingredients and chill, covered, until ready to use.
  • Make crab cakes:
  • Wash leek well in a bowl of cold water, agitating leek, then lift out and drain.
  • Whisk together whole egg, yolk, mayonnaise, and mustard in a large bowl, then stir in bell pepper, leek, ginger, and 3/4 cup panko. Stir in crabmeat and chill, covered, 1 hour. Divide mixture into 8 mounds and form into 8 (1-inch-thick) patties. Spread remaining 3/4 cup panko in a shallow dish, then carefully coat patties, 1 at a time, in panko.
  • Heat 3/4 inch oil in a 10-inch heavy skillet over moderately high heat until it registers 350°F on thermometer. (Adjust heat as necessary; see cooks' note, below.) Fry crab cakes in 2 batches, turning over once, until golden brown, 4 to 6 minutes per batch. Transfer to several layers of paper towels to drain. Return oil to 350°F between batches. Serve crab cakes with sauce.
  • *Available at Asian markets and Uwajimaya (800-889-1928).

BIT SIZE WASABI CRAB CAKES



BIT SIZE WASABI CRAB CAKES image

Categories     Fish     Appetizer

Number Of Ingredients 14

`/2 c thinily sliced green onions
1 /4 minced shallotws
1/4 mayo
1 1`/2 Tble wasabi paste
2 tsp seansoned rice viegar
1 tsp fresh elmon
1 tsp soy or tamari
1 lbjumbo lump crab
1 lg egg - lightly beaten
1.1/2 c panko
dividieed
4 tbls canola
ginger ailoli
may w/ fresh cilantro, 2 tble minced giner and tiny rice viegar

Steps:

  • combo and cook

LITTLE CRAB CAKES WITH WASABI MAYONNAISE



Little Crab Cakes With Wasabi Mayonnaise image

This recipe originally came out of Redbook magazine, tweaked just slightly. Makes a great bite-size appetizer.

Provided by jaynine

Categories     Crab

Time 40m

Yield 30 serving(s)

Number Of Ingredients 13

1/2 cup mayonnaise
2 teaspoons wasabi powder (or paste)
1/2 teaspoon grated lemon zest
1 tablespoon lemon juice
1 lb backfin lump crabmeat
1 1/4 cups fine fresh breadcrumbs (from 3 slices white bread)
1 large egg, slightly beaten
2 tablespoons snipped fresh chives
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
2 teaspoons Old Bay Seasoning
1 teaspoon lemon zest
3 tablespoons canola oil

Steps:

  • Heat oven to 400. Line a baking sheet with parchment paper or spray with non-stick cooking spray.
  • Mix together the 4 ingredients for the Wasabi Mayonnaise and set aside.
  • Combine crabmeat and breadcrumbs in a medium bowl.
  • In a small bowl, whisk egg, chives, 2 tbsp mayonnaise, mustard, Old Bay seasoning, and lemon zest until blended; add to crab mixture and stir.
  • Scoop mounds of crab mixture (about 1 1/2 tbsp) into small round cakes, about 1 1/2 inches wide.
  • Heat oil in large skillet over medium heat. Cook cakes 1 minute per side, or until lightly browned (working in batches).
  • Transfer cakes to a paper towel to blot up excess oil, then transfer to prepared baking sheet. Bake at 400 for 10 minutes, or until golden brown.
  • Top each crab cake with a small dollop of Wasabi Mayonnaise.

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