Bite Size Wasabi Crab Cakes Ginger Aioli Recipes

WASABI CRAB CAKES

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.

BITE-SIZE WASABI CRAB CAKES & GINGER AIOLI

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.

GINGER AIOLI

Steps:

• Thoroughly mix all ingredients together.
• Chill at least an hour to blend flavors and thicken the aioli.
• NOTE: I've had good luck freezing fresh ginger knobs.
• They peel easily with a knife while still frozen, and grate easily with a microplane grater- just freeze small recipe size pieces individually (I put each piece in its own sandwich zip bag, then place all the bags inside a quart size freezer zip bag).
• The 60 minutes cooking time is for chilling.