Mini Crab Cakes With Wasabi Aioli Recipe
Make Mini Crab Cakes With Wasabi Aioli Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crab Cakes
Wasabi Aioli
Method
Crab Cakes
- 1
Mix Ingredients
In a large mixing bowl, combine the lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, chopped green onion, chopped celery, beaten egg, panko breadcrumbs, salt, and black pepper. Mix gently to avoid breaking up the crab meat too much.
- 2
Chill Mixture
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld and to make the mixture easier to handle.
- 3
Form Patties
After chilling, scoop about 2 tablespoons of the mixture and form into small patties (around 1.5 inches in diameter).
- 4
Cook Crab Cakes
In a large skillet, heat the olive oil over medium heat. Once hot, add the formed crab cakes in batches, frying until golden brown (about 3-4 minutes per side).
- 5
Drain Excess Oil
Transfer the cooked crab cakes to a plate lined with paper towels to absorb excess oil.
Wasabi Aioli
- 6
Prepare Wasabi Aioli
In a small bowl, combine the mayonnaise, wasabi paste, lemon juice, minced garlic, salt, and black pepper. Mix until smooth and well combined.
- 7
Adjust Seasoning
Taste the aioli and adjust the seasoning if needed. You can add more wasabi for extra heat.
- 8
Serve
Serve the crab cakes hot with a generous dollop of wasabi aioli on the side.
