The shaped crabcakes need to be refrigerated for at least 30 minutes, and up to 1 day in advance. Reheat cooked crabcakes on a baking sheet in a 350-degree oven for about 20 minutes before serving.
1 pound crab claw meat, picked over
1 cup whole-wheat panko bread crumbs
1 large egg, lightly beaten
¼ cup seeded, finely chopped red bell pepper
3 tablespoons chopped scallion greens
1½ tablespoons fresh lime juice (from 1 or 2 limes)
2 teaspoons toasted sesame oil
1½ teaspoons peeled, finely grated fresh ginger root
1 tablespoon chopped fresh cilantro
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
¼ cup canola or other neutral-tasting oil
Flesh of 1 ripe avocado
½ teaspoon prepared wasabi paste, or more as needed
Stir together the crab, ½ cup of the panko, the egg, red bell pepper, scallion, ½ tablespoon of the lime juice, toasted sesame oil, ginger, cilantro, ½ teaspoon of the salt and the pepper in a mixing bowl, until just combined. Place the remaining ½ cup of panko in a shallow bowl or rimmed plate.
Divide the crab mixture into 12 equal portions. Shape each into a round patty about 2½ inches in diameter. Coat each patty with the remaining panko. Cover and refrigerate for at least 30 minutes, and up to 1 day.
Heat the neutrally flavored oil in a large nonstick skillet over medium heat. Once the oil shimmers, add the crabcakes and cook for 3 to 4 minutes per side, until golden brown on both sides and warmed though.
Meanwhile, mash the avocado with the remaining tablespoon of lime juice, the wasabi paste and the remaining ¼ teaspoon of salt to form a smooth sauce. Taste, and add more wasabi paste, as needed.
To serve, top each with a tablespoon-size dollop of the avocado wasabi sauce.
Serves 4 to 6 (makes 12 crabcakes)
Nutrition | Per serving (based on 6): 250 calories, 17 g protein, 12 g carbohydrates, 16 g fat, 2 g saturated fat, 90 mg cholesterol, 370 mg sodium, 3 g dietary fiber, 0 g sugar
From nutritionist and cookbook author Ellie Krieger.