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Categories:
green onion shallot mayonnaise wasabi paste rice vinegar lemon zest lemon juice tamari lump crabmeat egg breadcrumbs canola oil
Viewed: 96 - Published at: 8 years agoIngredients
- 12 cup thinly sliced green onion
- 14 cup minced shallot
- 14 cup mayonnaise
- 1 12 tablespoons wasabi paste
- 2 teaspoons seasoned rice vinegar
- 34 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 12 cups panko breadcrumbs, divided (Japanese breadcrumbs)
- 4 tablespoons canola oil
Method
- 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.
