Crab Cakes with Citrus Wasabi Mayonnaise

Get ready to party with this simple-to-make, show-stopping starter. Try our Wasabi & Guava Cucumber Pickle recipe to complement this delectable canapé. Makes 14 crab cakes.

440g crabmeat, picked over for cartilage & shell

1 1/4 cups fine fresh breadcrumbs

1 large egg, lightly beaten

2 tbsp fresh chives - finely chopped plus extra trimmed in batons 3cm long for finishing

1/2 cup + 2 tbsp extra Pukara Estate Wasabi Mayonnaise

2 tsp Pukara Estate chilli Smoked Salt Flakes

2 tsp lemon zest

3 tbsp Pukara Estate Wasabi Extra Virgin Olive Oil


Heat oven to 200°C.

Line a baking tray with baking paper.

Combine crabmeat and breadcrumbs in a medium bowl.

In a small bowl, whisk egg, chives, 2 tbsp wasabi mayonnaise, chill salt flakes, and 1 tsp of 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 tbsp into small round cakes, about 4cm wide.

Heat wasabi oil in a large skillet over medium heat.

Working in batches, cook cakes 1 minute per side, or until lightly browned.

Transfer cakes to prepared baking tray.

Bake crab cakes for 10 minutes, or until golden brown.

To make Citrus Wasabi Mayonnaise stir 1 tsp grated lemon zest and 1 tbsp lemon juice into 1/2 cup wasabi mayonnaise.

To serve top each crab cake with a small dollop of citrus wasabi mayonnaise and chive batons.