Maryland Crab Cakes with Wasabi Cream Sauce - Kraft Recipes Top
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Maryland Crab Cakes with Wasabi Cream Sauce

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  • Gently mix crab meat, scallions, herbs, Old Bay, 2 Tbsp. bread crumbs and mayo being careful not to breakup lumps of crab. Season with salt and white pepper. Carefully fold in the egg with rubber spatula until mixture just clings together. Add more crumbs if necessary.
  • Divide crab mixture into 4 portions and shape into a fat round cake, about 3" across + 1 1/2 " high. Arrange on a baking sheet with wax paper. Cover with plastic wrap and chill at least 30 min. (Can refridgerate for 24 hrs).
  • Lightly dredge in flour. Heat oil in pan over med. heat until hot (not smoking). Pan fry 4-5 min per side.
  • To Make Wasabi Cream Sauce
  • Place wasabi in mixing bowl. Add 1 Tbsp. cold water and stir to form paste. Let sit for 5 min. Add mayo, sour cream, lemon juice & soy sauce. The mix should be thick but pourable.

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