Crab Cakes with Citrus Wasabi Mayonnaise
Get ready to party with this simple-to-make, show-stopping starter.
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.