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Kickin' Crab Cakes with Wasabi Dipping Sauce

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Submitted by: L Mills

 

If you like, make the crab cakes up to 24 hours ahead. Cover and chill until you're ready to fry them.
 

Ingredients

  • 1/2 cup seasoned bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 1 beaten egg
  • 1 tbsp. Worcestershire sauce
  • 1 tbsp. spicy brown mustard
  • 1 tbsp. mayonnaise
  • 1 tsp. lemon juice
  • 1 tsp. seafood seasoning (Old Bay is preferrable)
  • 1 lb. crabmeat
  • 2 tbsp. cooking oil
  • 1 tsp. prepared wasabi mustard
  • 3 tbsp. mayonnaise

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Method

For crab cakes, combine bread crumbs, Parmesan cheese, egg, Worcestershire sauce, brown mustard, the 1 tablespoon mayonnaise, lemon juice, and seafood seasoning. Gently fold in crabmeat. Shape into small cakes. Fry crab cakes in hot oil until golden brown; drain. For dipping sauce, mix wasabi mustard and the 3 tablespoons mayonnaise. Serve crab cakes with dipping sauce.

 

Notes: The wasabi sauce is not for the faint at heart, use sparingly.

 

Number of Servings: Makes 12-16 mini crab cakes (depends on size).

 

Submitted by: L Mills ()

 

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