Wasabi Mayonnaise For Crab Fish Or Clam Cakes Food

WASABI CRAB CAKES

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.

SHRIMP CAKES WITH WASABI MAYO

Steps:

• Line cookie sheet with cooking parchment paper; line serving platter with paper towels. In food processor, coarsely chop shrimp. Add 1 tablespoon soy sauce, the lime juice, gingerroot, garlic and egg white; process with on-and-off pulses until well mixed. Gradually add 1 cup of the bread crumbs, processing with pulses until mixture is well blended. Remove shrimp mixture from processor; place in medium bowl. Stir in bell pepper and chile.
• Divide shrimp mixture into 12 equal portions. Shape each portion into patty, 2 1/2 inches in diameter. Place remaining 1 cup bread crumbs on plate. Lightly press both sides of each patty into crumbs to coat evenly; place on cookie sheet. Refrigerate 20 minutes. Discard any remaining bread crumbs.
• Meanwhile, in small bowl, mix wasabi mayo ingredients until well blended. Cover; refrigerate until serving time.
• In 10-inch skillet, heat 2 to 3 tablespoons oil over medium-high heat about 2 minutes or until hot. Working in batches, cook patties in oil 8 to 12 minutes, turning once, until thoroughly cooked and golden brown. Remove patties from skillet to paper towel-lined platter; cover to keep warm. Repeat with remaining 2 tablespoons oil and remaining patties. Serve with wasabi mayo.

LITTLE CRAB CAKES WITH WASABI MAYONNAISE

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.

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.

CRAB CAKES WITH CHESAPEAKE BAY MAYO

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.

ASIAN CRAB CAKES OVER ARUGULA WITH WASABI DRESSING

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.

ASIAN-STYLE CRAB CAKES WITH WASABI CAPER SAUCE

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).

MARYLAND CRAB CAKES WITH WASABI CREAM SAUCE

Steps:

• 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.