Wasabi Mayonnaise For Crab Fish Or Clam Cakes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

WASABI CRAB CAKES



Wasabi Crab Cakes image

With wasabi in both the crab cakes and the dipping sauce, this festive appetizer brings its own heat to the holiday party. -Marie Rizzio, Interlochen, Michigan

Provided by Taste of Home

Categories     Appetizers

Time 50m

Yield 2 dozen (1/2 cup sauce).

Number Of Ingredients 15

1 medium sweet red pepper, finely chopped
1 celery rib, finely chopped
1/3 cup plus 1/2 cup dry bread crumbs, divided
3 green onions, finely chopped
2 large egg whites
3 tablespoons fat-free mayonnaise
1/4 teaspoon prepared wasabi
1-1/2 cups lump crabmeat, drained
Cooking spray
SAUCE:
1 celery rib, finely chopped
1/3 cup fat-free mayonnaise
1 green onion, finely chopped
1 tablespoon sweet pickle relish
1/2 teaspoon prepared wasabi

Steps:

  • Preheat oven to 425°. Combine red pepper, celery, 1/3 cup bread crumbs, green onions, egg whites, mayonnaise and wasabi. Fold in crab., Place remaining bread crumbs in a shallow bowl. Drop a heaping tablespoonful of crab mixture into crumbs. Gently coat and shape into a 3/4-in.-thick patty; place on a baking sheet coated with cooking spray. Repeat with remaining mixture., Spritz crab cakes with cooking spray. Bake until golden brown, 15-18 minutes, turning once. Meanwhile, combine sauce ingredients. Serve with crab cakes.

Nutrition Facts : Calories 31 calories, Fat 1g fat (0 saturated fat), Cholesterol 8mg cholesterol, Sodium 148mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.

LITTLE CRAB CAKES WITH WASABI MAYONNAISE



Little Crab Cakes With Wasabi Mayonnaise image

This recipe originally came out of Redbook magazine, tweaked just slightly. Makes a great bite-size appetizer.

Provided by jaynine

Categories     Crab

Time 40m

Yield 30 serving(s)

Number Of Ingredients 13

1/2 cup mayonnaise
2 teaspoons wasabi powder (or paste)
1/2 teaspoon grated lemon zest
1 tablespoon lemon juice
1 lb backfin lump crabmeat
1 1/4 cups fine fresh breadcrumbs (from 3 slices white bread)
1 large egg, slightly beaten
2 tablespoons snipped fresh chives
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
2 teaspoons Old Bay Seasoning
1 teaspoon lemon zest
3 tablespoons canola oil

Steps:

  • Heat oven to 400. Line a baking sheet with parchment paper or spray with non-stick cooking spray.
  • Mix together the 4 ingredients for the Wasabi Mayonnaise and set aside.
  • Combine crabmeat and breadcrumbs in a medium bowl.
  • In a small bowl, whisk egg, chives, 2 tbsp mayonnaise, mustard, Old Bay seasoning, and lemon zest until blended; add to crab mixture and stir.
  • Scoop mounds of crab mixture (about 1 1/2 tbsp) into small round cakes, about 1 1/2 inches wide.
  • Heat oil in large skillet over medium heat. Cook cakes 1 minute per side, or until lightly browned (working in batches).
  • Transfer cakes to a paper towel to blot up excess oil, then transfer to prepared baking sheet. Bake at 400 for 10 minutes, or until golden brown.
  • Top each crab cake with a small dollop of Wasabi Mayonnaise.

CHADWICK'S CRAB CAKES WITH SLAW AND WASABI MAYONNAISE



Chadwick's Crab Cakes with Slaw and Wasabi Mayonnaise image

Provided by Food Network

Categories     appetizer

Time 35m

Yield Twelve 2-ounce cakes

Number Of Ingredients 21

2 heaping tablespoons mayonnaise
1 teaspoon Dijon mustard
1 pound jumbo lump crab meat
1 teaspoon sauteed fresh ginger
1 medium zucchini, skin only, finely diced
1 red bell pepper, finely diced
1 medium yellow squash, skin only, finely diced
1 teaspoon chopped chives
1 cup coarse Japanese bread crumbs, plus 1 cup
Salt and pepper
Asian Slaw, recipe follows
Wasabi Mayonnaise, recipe follows
1 head Napa cabbage, julienned
1 large carrot, shredded
1/2 cup rice wine vinegar
1 tablespoon sesame oil
1/4 cup sugar
Salt and pepper
4 ounces wasabi paste
8 ounces mayonnaise
Heavy cream

Steps:

  • Gently fold in 1 cup of the bread crumbs. Form into 2-ounce cakes. Coat the cakes with remaining 1 cup bread crumbs. Saute until golden brown on both sides. Place some Asian Slaw on a plate. Top with the crab cakes and Wasabi Mayonnaise.
  • In a large bowl, combine the cabbage and carrots. In a separate bowl, mix the remaining ingredients together. Pour the vinegar mixture over the cabbage and carrots and mix well. Marinate, refrigerated, for 6 hours.
  • Combine the wasabi paste and mayonnaise and mix well. Adjust consistency with heavy cream, the consistency should be that of a thick sauce.

SHRIMP AND CRAB CAKES WITH WASABI MAYONNAISE



Shrimp and Crab Cakes with Wasabi Mayonnaise image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Number Of Ingredients 13

1 large egg
1 scallion, thinly sliced, white and green parts, separated
2 teaspoons finely grated freshly peeled ginger
1 tablespoon soy sauce
5 tablespoons low-fat or regular mayonnaise
1 lime
8 ounces jumbo lump crabmeat, drained and picked over for shells
8 ounces bay shrimp, deveined and finely chopped
4 tablespoons panko (Japanese breadcrumbs), plus up to 2 cups for breading
Freshly ground pepper
1 tablespoon wasabi powder
1/4 cup vegetable oil
Sprouts for serving, optional

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.

ASIAN CRAB CAKES OVER ARUGULA WITH WASABI DRESSING



Asian Crab Cakes over Arugula With Wasabi Dressing image

Make and share this Asian Crab Cakes over Arugula With Wasabi Dressing recipe from Food.com.

Provided by Vino Girl

Categories     Crab

Time 33m

Yield 4 serving(s)

Number Of Ingredients 16

1 egg, beaten
2 slices whole wheat bread, crumbled
1 tablespoon light mayonnaise
1 tablespoon ginger, freshly grated
1/4 cup scallion, finely chopped
1 teaspoon light soy sauce
2 (6 ounce) cans lump crabmeat
1 tablespoon sesame oil
salt
pepper
1 teaspoon wasabi powder, reconstituted with a few drops of water to form a paste
1 teaspoon rice wine vinegar
1 teaspoon sesame oil
2 tablespoons light sour cream
1 tablespoon light soy sauce
4 cups arugula, washed and dried

Steps:

  • In a large bowl, combine egg and bread until the liquid is absorbed.
  • Add mayo, ginger, scallion, and soy sauce; stir.
  • Gently fold in crab and season with salt and pepper.
  • Shape mixture into eight 2 to 2 1/2 inch patties; cover and chill 15 minutes.
  • In a large nonstick skillet over medium heat, cook crab cakes in sesame oil, turning once, for 8 minutes or until brown and crisp (if necessary, cook in two batches, using 2/3 of the oil for the first batch and the rest for the second).
  • Make dressing by whisking together wasabi paste, vinegar, sesame oil, sour cream and soy sauce.
  • Toss arugula with 3 tablespoons dressing.
  • Divide greens onto four plates and top with two crab cakes.
  • Drizzle the remaining dressing over each plate.

CRAB CAKES WITH AVOCADO WASABI MAYONNAISE



Crab Cakes With Avocado Wasabi Mayonnaise image

A wonderful seafood dish. You will like the avocado and Wasabi combination. Wasabi is Japanese root similar to horseradish and in the mustard family. It usually can be found in most supermarkets.

Provided by Miss Annie

Categories     Crab

Time 55m

Yield 8-10 Crab Cakes

Number Of Ingredients 15

1 lb lump crabmeat
3 tablespoons mayonnaise
1 teaspoon Worcestershire sauce
2 tablespoons fresh parsley
1 egg yolk
1 teaspoon lemon juice
1 tablespoon Dijon mustard
3 tablespoons fresh breadcrumbs
3 tablespoons wasabi powder
1 avocado, peeled,seeded and pureed
3 tablespoons apple cider vinegar
1 teaspoon cajun seasoning
1 pinch salt
1 pinch sugar
1 pinch black pepper

Steps:

  • For Crab Cakes: Pick through crabmeat gently to remove cartilage.
  • In mixing bowl gently combine all ingredients and portion in to 2 ounce cakes (about 8-10).
  • Dredge in flour and saute half of the cakes at a time in butter, over medium heat, until golden brown on each side.
  • Drain on paper towels.
  • For Avocado Wasabi Mayonnaise: Combine all ingredients and chill well.

ASIAN-STYLE CRAB CAKES WITH WASABI CAPER SAUCE



Asian-Style Crab Cakes With Wasabi Caper Sauce image

Make and share this Asian-Style Crab Cakes With Wasabi Caper Sauce recipe from Food.com.

Provided by susie cooks

Categories     Crab

Time 42m

Yield 4 serving(s)

Number Of Ingredients 13

1/3 cup mayonnaise
2 tablespoons drained bottled capers, chopped
2 -3 teaspoons wasabi paste (* Japanese horseradish paste)
2 tablespoons finely chopped leeks (white part only)
1 large egg, plus
1 egg yolk
1 1/2 tablespoons mayonnaise
3/4 teaspoon spicy Chinese mustard (*)
1/2 red bell pepper, finely chopped (1/3 cup)
1/2 teaspoon minced peeled fresh ginger
1 1/2 cups panko breadcrumbs (*Japanese bread crumbs)
1 lb lump crabmeat, picked over
2 cups vegetable oil

Steps:

  • Make wasabi caper sauce:.
  • Stir together all sauce ingredients and chill, covered, until ready to use.
  • Make crab cakes:.
  • Wash leek well in a bowl of cold water, agitating leek, then lift out and drain.
  • Whisk together whole egg, yolk, mayonnaise, and mustard in a large bowl, then stir in bell pepper, leek, ginger, and 3/4 cup panko.
  • Stir in crabmeat and chill, covered, 1 hour.
  • Divide mixture into 8 mounds and form into 8 (1-inch-thick) patties.
  • Spread remaining 3/4 cup panko in a shallow dish, then carefully coat patties, 1 at a time, in panko.
  • Heat 3/4 inch oil in a 10-inch heavy skillet over moderately high heat until it registers 350°F on thermometer.
  • (Adjust heat as necessary; see cooks' note, below.) Fry crab cakes in 2 batches, turning over once, until golden brown, 4 to 6 minutes per batch.
  • Transfer to several layers of paper towels to drain.
  • Return oil to 350°F between batches.
  • Serve crab cakes with sauce.

ASIAN-STYLE CRAB CAKES WITH WASABI CAPER SAUCE



Asian-Style Crab Cakes with Wasabi Caper Sauce image

Provided by Peter Tulaney

Categories     Shellfish     Fry     Wasabi     Crab     Capers     Gourmet     Brooklyn     New York

Yield Makes 4 main-course servings

Number Of Ingredients 16

For wasabi caper sauce
1/3 cup mayonnaise
2 tablespoons drained bottled capers, chopped
2 to 3 teaspoons wasabi paste* (Japanese horseradish paste)
For crab cakes
2 tablespoons finely chopped leek (white part only)
1 whole large egg plus 1 yolk
1 1/2 tablespoons mayonnaise
3/4 teaspoon spicy Chinese mustard*
1/2 red bell pepper, finely chopped (1/3 cup)
1/2 teaspoon minced peeled fresh ginger
1 1/2 cups panko* (Japanese bread crumbs)
1 lb jumbo lump crabmeat, picked over
About 2 cups vegetable oil
Special Equipment
a deep-fat thermometer

Steps:

  • Make wasabi caper sauce:
  • Stir together all sauce ingredients and chill, covered, until ready to use.
  • Make crab cakes:
  • Wash leek well in a bowl of cold water, agitating leek, then lift out and drain.
  • Whisk together whole egg, yolk, mayonnaise, and mustard in a large bowl, then stir in bell pepper, leek, ginger, and 3/4 cup panko. Stir in crabmeat and chill, covered, 1 hour. Divide mixture into 8 mounds and form into 8 (1-inch-thick) patties. Spread remaining 3/4 cup panko in a shallow dish, then carefully coat patties, 1 at a time, in panko.
  • Heat 3/4 inch oil in a 10-inch heavy skillet over moderately high heat until it registers 350°F on thermometer. (Adjust heat as necessary; see cooks' note, below.) Fry crab cakes in 2 batches, turning over once, until golden brown, 4 to 6 minutes per batch. Transfer to several layers of paper towels to drain. Return oil to 350°F between batches. Serve crab cakes with sauce.
  • *Available at Asian markets and Uwajimaya (800-889-1928).

CRAB CAKES WITH CHESAPEAKE BAY MAYO



Crab Cakes with Chesapeake Bay Mayo image

I placed my personal stamp on my Aunt Ellie's crab cake recipe by changing up some of her ingredients. They're served with a tart and tangy creamy sauce. You can serve them on an appetizer spread or as a terrific first-course at a formal dinner.-Michelle Critchell, Moon, Virginia

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 16 appetizers.

Number Of Ingredients 17

1/2 cup sour cream
1/2 cup mayonnaise
2 tablespoons sweet pickle relish
1 tablespoon spicy brown mustard
1/4 teaspoon seafood seasoning
CRAB CAKES:
1 large egg, beaten
1/4 cup grated Parmesan cheese
1/4 cup seasoned bread crumbs
1/4 cup mayonnaise
2 tablespoons finely chopped onion
1 tablespoon minced fresh parsley
1 tablespoon spicy brown mustard
1/2 teaspoon seafood seasoning
1/8 teaspoon pepper
3 cans (6 ounces each) lump crabmeat, drained
1/4 cup canola oil

Steps:

  • In a large bowl, combine the first five ingredients. Cover and chill until serving. For crab cakes, in a large bowl, combine the egg, cheese, bread crumbs, mayonnaise, onion, parsley, mustard, seafood seasoning and pepper. Fold in crab. Refrigerate for at least 30 minutes., With floured hands, shape mixture by 2 tablespoonfuls into 1/2-in.-thick patties. In a large skillet over medium heat, cook crab cakes in oil in batches for 3-4 minutes on each side or until golden brown. Serve with sauce.

Nutrition Facts : Calories 174 calories, Fat 14g fat (3g saturated fat), Cholesterol 51mg cholesterol, Sodium 287mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 8g protein.

WASABI MAYONNAISE SAUCE



Wasabi Mayonnaise Sauce image

A nice simple sauce that's great on salmon. (It only has 3 ingredients to!)

Provided by CHEFJR

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 5m

Yield 4

Number Of Ingredients 3

½ tablespoon wasabi powder
1 teaspoon water
3 tablespoons mayonnaise

Steps:

  • In a small bowl, mix wasabi powder and water to form a paste. Let sit for 1 minute, then add mayonnaise.

Nutrition Facts : Calories 44.7 calories, Carbohydrate 3 g, Cholesterol 2.9 mg, Fat 3.7 g, Fiber 0.2 g, Protein 0.1 g, SaturatedFat 0.5 g, Sodium 80.1 mg, Sugar 0.7 g

More about "wasabi mayonnaise for crab fish or clam cakes recipes"

LITTLE CRAB CAKES WITH WASABI MAYONNAISE - REDBOOK
little-crab-cakes-with-wasabi-mayonnaise-redbook image
2007-11-06 Heat oven to 400 degrees F. Line a baking sheet with parchment paper. Combine crabmeat and breadcrumbs in a medium bowl. In a small …
From redbookmag.com
3.8/5
Total Time 38 mins
Cuisine American
Calories 55 per serving
  • In a small bowl, whisk egg, chives, mayonnaise, mustard, seasoning, and lemon zest until blended; add to crab mixture and stir.
  • Using a small ice cream scoop, shape mounds of crab mixture (about 1 1/2 tablespoons) into small round cakes, about 1 1/2 inches wide.


MINI CRAB CAKES WITH WASABI MAYONNAISE | BLUE FLAME KITCHEN
2019-07-02 To prepare wasabi mayonnaise, combine 1/3 cup mayonnaise and 2 tbsp wasabi paste. Cover and refrigerate until serving. Combine crabmeat, mayonnaise, green onions, panko, soy sauce, lime juice, lime peel, and 1/2 tsp wasabi. Cover and refrigerate for 1 hour. Combine flour, pepper and salt in a pie plate.
From atcoblueflamekitchen.com
Servings 16
Category Starters


WASABI MAYONNAISE RECIPE RECIPES ALL YOU NEED IS FOOD
Spritz crab cakes with cooking spray. Cook until golden brown, 8-12 minutes, carefully turning halfway through cooking and spritzing with additional cooking spray., Meanwhile, place sauce ingredients in food processor; pulse 2 or 3 times to blend or until desired consistency is reached. Serve crab cakes immediately with dipping sauce.
From stevehacks.com


ASIAN CRAB CAKES WITH WASABI MAYONNAISE - COOKIDOO® – THE ...
Asian crab cakes ½ lime, zest only, no white pith 2 spring onions/shallots, trimmed and cut into quarters (approx. 40 g)
From cookidoo.co.uk


LITTLE CRAB CAKES WITH WASABI MAYONNAISE - PLAIN.RECIPES
Combine crabment & breadcrumbs in med. bowl. In a small bowl, whisk egg, chives, mayonnaise, mustard, seasoning and lemon zest until blended; add to crab mixture. Using ice cream scoop, shape crab mix into small round cakes, about 1 1/2 " wide; Heat oil in lg skillet over med. heat. Working in batches cook cakes 1 min. per side or ti lightly ...
From plain.recipes


CRAB CAKES WITH WASABI AVOCADO MAYONNAISE | WORLD OF WASABI
2012-01-30 Crab Cakes with Avocado Wasabi Mayonnaise Ingredients. 1 lb. (450 gm) lump crabmeat (Canned crabmeat – drained, can be used) 3 Tbs. mayonnaise 1 tsp. Worcestershire sauce 2 Tbs. fresh parsley 1 egg yolk 1 tsp. lemon juice 1 Tbs. Dijon mustard 3 Tbs. fresh bread crumbs. Method. 1) Gently pick through crabmeat to remove cartilage.
From wasabi.org


10 BEST CRAB MAYONNAISE RECIPES | YUMMLY
Simple Crab Cakes with Spicy Mayonnaise CDKitchen. vegetable oil, salt, pepper, mayonnaise, egg, hot chili sauce and 8 more. Guided.
From yummly.com


10 BEST MAYONNAISE SAUCE FOR CRAB CAKES RECIPES | YUMMLY
2022-05-02 mayonnaise, ground mustard, canola, salt, soy milk, chipotle chiles and 3 more Sauces for Crab Cakes Tastessence fresh parsley leaves, shallot, chopped onions, chopped garlic and 30 more
From yummly.com


SHRIMP AND CRAB CAKES WITH WASABI MAYONNAISE – RECIPES NETWORK
2018-07-12 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.
From recipenet.org


CRABMEAT WITH WASABI MAYONNAISE | COOKSTR.COM
Bring a pot of water to a boil and add sake and salt. Wrap the sticks of crabmeat with a cotton cloth, and tie so they don't come apart, then boil. When the cloth floats to the surface, remove crab and place in iced water. Unwrap the crab legs once they have cooled. Mix wasabi and mayonnaise to a smooth consistency. Cut each crab stick in half.
From cookstr.com


MINI SESAME, SCALLION, & LIME CRAB CAKES & WASABI ...
Jan 10, 2012 - For easy party prep, these can be formed and refrigerated in the morning. After cooking, keep them in a warm oven until ready to serve.
From pinterest.com.au


BITE-SIZE WASABI CRAB CAKES RECIPE | MYRECIPES
Step 1. Combine first 8 ingredients in a bowl. Gently fold crabmeat into mayonnaise mixture. Cover and chill 30 minutes or several hours. Advertisement. Step 2. Stir egg and 1/3 cup panko into crabmeat mixture. Shape mixture into 20 (1 1/2-inch) patties. Dredge in remaining panko.
From myrecipes.com


CRAB CAKES WITH AVOCADO WASABI MAYONNAISE - PLAIN.RECIPES
For Crab Cakes: Pick through crabmeat gently to remove cartilage. In mixing bowl gently combine all ingredients and portion in to 2 ounce cakes (about 8-10). Dredge in flour and saute half of the cakes at a time in butter, over medium heat, until golden brown on each side.
From plain.recipes


ASIAN CRAB CAKES WITH WASABI MAYONNAISE - COOKIDOO® – THE ...
Asian crab cakes ½ lime, zest only, no white pith 2 spring onions/shallots, trimmed and cut into quarters (approx. 40 g)
From cookidoo.ca


RECIPE: CRAB CAKES WITH LIME-WASABI SAUCE | CHEF2CHEF.NET
Remove the fish, let it cool, and then flake it. Clean the crabmeat of all shells and cartilage and set aside. In a bowl, combine the crabmeat and cod with 90 grams of the bread crumbs, the cilantro, scallion, garlic, mayonnaise, Tabasco, and salt.
From chef2chef.net


CRAB CAKES ON CUCUMBER W/WASABI MAYONNAISE - KITCHEN HAT TRICK
Make Wasabi mayonnaise ahead of time, cover and refrigerate Heat 3 tablespoons of olive oil in a sauté pan over medium heat and add onion and celery. Cook for about 10 minutes until softened, allow to cool and add in 1 tablespoon of thyme, …
From kitchenhattrick.com


CRAB CAKES WITH AVOCADO WASABI MAYONNAISE RECIPE - BY ...
Crab Cakes with Avocado Wasabi Mayonnaise: Contributed by :Admin Recipe Rating :Unrated Prep Time :Not Specified Cals/Serving :105 : Ingrediants : 1 pound lump crabmeat (Canned crabmeat - drained can be used) 3 tablespoons mayonnaise 1 teaspoon Worcestershire sauce 2 tablespoons fresh parsley 1 egg yolk 1 teaspoon lemon juice
From egourmetstore.com


10 BEST MAYONNAISE SAUCE FOR CRAB CAKES RECIPES | YUMMLY
The Best Mayonnaise Sauce For Crab Cakes Recipes on Yummly | Piment D'espelette Mayonnaise Sauce, Avocado And Cilantro Mayonnaise Sauce, Wasabi Mayonnaise Sauce
From yummly.com


CRAB CAKES WITH SPICY MAYONNAISE - TROIS FOIS PAR JOUR
2018-08-19 Steps. In a bowl, combine the egg, lemon, mayonnaise, Dijon mustard, and chili sauce and mix well. Add the crab meat, cilantro, green onions, and 6 tablespoons of panko breadcrumbs. Season generously and mix well. Shape 4 cakes and refrigerate for 20–30 minutes. If the cakes don’t hold together, add panko breadcrumbs or mayonnaise.
From troisfoisparjour.com


CRAB CAKES WITH WASABI MAYO & RICE SALAD
Instructions. Prepare rice according to packet directions. Preheat oven to 180C. Combine crab meat with chives, egg and breadcrumbs. Form into 6 patties. Spray lightly with cooking oil and place on a lined baking tray. Bake patties in oven for 6 minutes, then flip over and bake for another 6 minutes until golden and crispy.
From healthymummy.com


THERECIPESHACK.COM
301 Moved Permanently . The document has been permanently moved to here.
From therecipeshack.com


SHRIMP AND CRAB CAKES WITH WASABI MAYONNAISE RECIPE
Get one of our Shrimp and crab cakes with wasabi mayonnaise recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 93% Shrimp and Crab Cakes with Wasabi Mayonnaise Recipe Foodnetwork.com Get Shrimp and Crab Cakes with Wasabi Mayonnaise Recipe from Food Network... 45 Min; 4 Yield; Bookmark. 98% Mini Sesame, …
From crecipe.com


LITTLE CRAB CAKES WITH WASABI MAYONNAISE RECIPE - WEBETUTORIAL
The ingredients or substance mixture for little crab cakes with wasabi mayonnaise recipe that are useful to cook such type of recipes are: Mayonnaise; Wasabi Powder; Lemon Zest; Lemon Juice; Lump Crabmeat; Fresh Breadcrumbs; Egg; Fresh Chives; Dijon Mustard; Old Bay Seasoning; Canola Oil ; Little crab cakes with wasabi mayonnaise may come into the below …
From webetutorial.com


CRAB STICKS CAKES WITH WASABI MAYONNAISE RECIPE ...
Jan 28, 2016 - Crab sticks Cakes with Wasabi Mayonnaise Recipe: Lemongrass infused spicy crab stick cakes served with a quick wasabi mayonnaise. …
From pinterest.com.au


SHRIMP AND CRAB CAKES WITH WASABI MAYONNAISE RECIPE - FOOD ...
3. Turn crab cakes over and spritz with additional cooking spray. Air-fry an additional 5 minutes or until lightly browned. Repeat with remaining crab cakes. 4. Meanwhile, place sauce ingredients in food processor; pulse 2-3 times to blend or until desired consistency is reached. Serve crab cakes immediately with dipping sauce.
From foodnewsnews.com


WASABI MAYONNAISE - FISH RECIPE - GOOD HOUSEKEEPING
1998-07-08 Wasabi mayonnaise makes an ideal topping for simple fish recipes like these triple-tested ones: Tuna burger, Salmon or Swordfish. It also works well as a dip accompanying fish appetizers like ...
From goodhousekeeping.com


CRAB CAKES WITH WASABI AVOCADO MAYONNAISE | WORLD OF WASABI
2011-02-22 1 lb. (450 gm) lump crab meat (Canned crab meat – drained, can be used) 3 Tbsp mayonnaise 1 tsp. Worcestershire sauce 2 Tbsp fresh parsley 1 egg yolk 1 tsp. lemon juice 1 Tbsp Dijon mustard 3 Tbsp fresh bread crumbs Wasabi Avocado Mayonnaise. Method. Gently pick through crab meat to remove cartilage. In mixing bowl gently combine all ingredients
From wasabi.org


MINI SESAME, SCALLION, & LIME CRAB CAKES & WASABI ...
Jan 11, 2015 - For easy party prep, these can be formed and refrigerated in the morning. After cooking, keep them in a warm oven until ready to serve.
From pinterest.ca


WASABI CRAB CAKES RECIPE: HOW TO MAKE IT - FOOD NEWS
Place the cakes on a mesh dehydration sheet and set at125 degrees for 2 hours, then reduce heat to 105 for another 2 hours. (The 125 degree temperature will not destroy the nutrients and enzymes since the water content is so high in zucchini) Serve the crab cakes warm from the dehydrator with a dollop of the wasabi mayonnaise.
From foodnewsnews.com


Related Search