Grilled Or Fried Crab Cakes Recipe
Panko fried or grilled crab & shrimp cakes with wasabi aioli served with seasonal vegetables
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Ingredients
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Crab Cakes
Wasabi Aioli
Seasonal Vegetables
Method
Crab Cakes Preparation
- 1
Mix the Base
In a large bowl, combine the fresh crab meat, shrimp, panko breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, egg, green onions, Old Bay seasoning, salt, and black pepper. Mix gently until all ingredients are well combined.
- 2
Form the Cakes
Using your hands, form the mixture into patties, about 2-3 inches in diameter and 1 inch thick. Place them on a tray lined with parchment paper.
- 3
Chill the Cakes
Refrigerate the crab cakes for at least 30 minutes to allow them to firm up, making them easier to handle when cooking.
Wasabi Aioli Preparation
- 4
Combine Ingredients
In a small bowl, whisk together the mayonnaise, wasabi paste, lemon juice, minced garlic, and salt until smooth. Adjust seasoning to taste and refrigerate until ready to serve.
Vegetable Preparation
- 5
Prepare the Vegetables
In a bowl, toss the sliced zucchini, red bell pepper, and asparagus with olive oil, salt, and black pepper until evenly coated.
- 6
Cooking the Crab Cakes
- 7
- 8
Cook the Crab Cakes
Grill the crab cakes for about 4-5 minutes on each side, or until golden brown and cooked through. If frying, cook for the same amount of time on each side. Ensure they are crispy and heated through.
Serving
- 9
Plate the Dish
Serve the crab cakes hot, drizzled with wasabi aioli on top, alongside the seasonal vegetables. Enjoy!
