Nishiyama Style Crab Cakes Recipe
Wakame & Napa Cabbage Slaw, Wasabi Aioli and Pickled Ginger, Enoki Mushrooms
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Ingredients
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Crab Cakes
Method
Preparation
- 1
Prepare the Crab Mixture
In a large bowl, combine the fresh crab meat, Panko breadcrumbs, mayonnaise, Dijon mustard, chopped green onions, beaten egg, Old Bay seasoning, salt, and black pepper. Mix gently until well combined.
- 2
Form the Crab Cakes
Shape the crab mixture into patties, about 2 inches in diameter. Place them on a baking sheet lined with parchment paper.
- 3
Chill the Cakes
Refrigerate the formed crab cakes for at least 30 minutes to help them hold their shape during cooking.
- 4
Heat the Oil
In a large skillet, heat oil over medium heat. Make sure there is enough oil to cover the bottom of the pan.
- 5
Cook the Crab Cakes
Fry the crab cakes in batches, about 3-4 minutes per side, or until golden brown and cooked through. Drain on paper towels.
