SHRIMP AND CRAB CAKES WITH WASABI MAYONNAISE
Steps:
- 1. Whisk the egg with the scallion whites, ginger, soy sauce and 3 tablespoons of the mayonnaise in a large bowl. Finley grate the zest and add it and the juice from 1/2 the lime to the mixture. (Cut the remaining 1/2 lime in wedges and reserve for serving.) Fold the crabmeat, shrimp, and 4 tablespoons of the panko into the mixture and season with pepper.
- 2. Put some panko in a shallow bowl for breading. Divide the crab mixture evenly into 4 patties, about 3 inches in diameter. Coat each patty all over with the panko, transfer to a plate and refrigerate until set, about 30 minutes.
- 3. Meanwhile, put the wasabi powder in a small bowl, stir in 2 tablespoons water and let stand for 5 minutes. Stir in 2 tablespoons mayonnaise. (This should be the consistency of heavy cream.) Set aside.
- 4. Preheat the oven to 375 F.
- 5. Heat the oil in a large oven-safe nonstick pan over medium-high heat. Add the crab cakes and cook until light brown and crisp, about 3 minutes per side. Transfer the skillet to the oven and bake the crab cakes until the internal temperature reaches 165 degrees F inside, 8 to 10 minutes.
- 6. Drain on paper towels. Serve the crab cakes on a bed of sprouts if desired, top with the scallion greens, wasabi mayonnaise and lime wedges.
- From Food Network Kitchen: This recipe has been updated and may differ from what was originally published or broadcast.
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Sardar Obaid Zareen
[email protected]These crab cakes were delicious! I followed the recipe exactly and they turned out perfectly. I will definitely be making them again.
Ansar Bhatti
[email protected]I made these crab cakes for a party and they were a huge hit! Everyone loved them. I will definitely be making them again.
Baized Hosen
[email protected]These shrimp and crab cakes are definitely a keeper! They're so flavorful and the wasabi mayonnaise adds a nice touch of heat. I will definitely be making these again.
Janaid Akram
[email protected]I've been making these crab cakes for years and they're always a crowd-pleaser. I love that they're so easy to make and they always turn out perfectly.
Richard Junior
[email protected]I followed the recipe exactly and the cakes turned out dry and overcooked. I'm not sure what went wrong.
Muhammad Abrar
[email protected]These crab cakes were a bit too spicy for my taste, but my husband loved them. I think next time I'll use less wasabi in the mayonnaise.
Itx__ Moiz memon
[email protected]I've made these crab cakes several times now and they're always a hit. They're so easy to make and they taste amazing. I love the combination of shrimp and crab, and the wasabi mayonnaise is the perfect finishing touch.
Tariq khan Masood
[email protected]I had some leftover crab and shrimp, so I decided to try this recipe. I'm so glad I did! The cakes were easy to make and tasted delicious. I served them with a side of rice and vegetables.
Warren Jacobs
[email protected]These crab cakes were amazing! The combination of shrimp and crab was perfect, and the wasabi mayonnaise added a nice kick. I will definitely be making these again.
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[email protected]I followed the recipe exactly and the cakes turned out great! I served them with a side of tartar sauce and they were delicious. My husband and kids loved them.
Dakota Dickerson
[email protected]These shrimp and crab cakes were a hit with my family! They were so easy to make and turned out perfectly crispy on the outside and tender on the inside. The wasabi mayonnaise was the perfect complement, adding a bit of spice and creaminess. I will d