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Maryland Crab Cakes with Wasabi Cream Sauce
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Maryland Crab Cakes with Wasabi Cream Sauce

1 Hr(s) 2 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 lb fresh jumbo lump crab
4 scallions (green parts only)
1 Tbsp chopped herbs (cilantro, dill, basil or parsley)
1 1/2 tsp Old Bay
Tbsp 2 to 4 plain bread crumbs, divided
1/4 cup mayonnaise
Salt
Ground white pepper
1 large egg
1/4 cup flour
1/4 cup vegetable oil
Wasabi Cream Sauce
Tbsp 1 to 2 wasabi powder
1/2 cup mayonnaise
1/2 cup sour cream
1 Tbsp lemon juice
1 Tbsp soy sauce
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Let's Make It
1
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.
2
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).
3
Lightly dredge in flour. Heat oil in pan over med. heat until hot (not smoking). Pan fry 4-5 min per side.
4
To Make Wasabi Cream Sauce
5
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.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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