Author Image

by Wasabi Maestro 

Crab Cakes with Avocado Wasabi Mayonnaise

0 Comments

January 30, 2012 in Fish

Share 0
Tweet 0
Pin 0

Crab Cakes with Avocado Wasabi Mayonnaise

Ingredients

1 lb. (450 gm) lump crabmeat (Canned crabmeat – drained, can be used)
3 Tbs. mayonnaise
1 tsp. Worcestershire sauce
2 Tbs. fresh parsley
1 egg yolk
1 tsp. lemon juice
1 Tbs. Dijon mustard
3 Tbs. fresh bread crumbs

Method

    1) Gently pick through crabmeat to remove cartilage.
    2) In mixing bowl gently combine all ingredients and portion into 2-ounce (55 gm) cakes.
    3) Dredge with flour and sauté with butter until golden brown on each side.

Serve with Avocado Wasabi Mayonnaise.

 Previous
Next
Author Image

About the author 

Wasabi Maestro

Share 0
Tweet 0

Started commercial wasabi growing in New Zealand in 1990. Now acts as consultant to World Wasabi and is passionate about Wasabia japonica and its uses. Has developed a number of new products and growing methods, and still likes to do R&D. Regarded as the world leader in hydroponic wasabi growing he is acknowledged as the Wasabi Maestro.

{"email":"Email address invalid","url":"Website address invalid","required":"Required field missing"}
Subscribe to get the latest updates
>