Mini Crabcakes With Avocado Wasabi Sauce

 
Posted6/20/2018 6:00 AM
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  • Mini Crabcakes With Avocado Wasabi Sauce.

    Mini Crabcakes With Avocado Wasabi Sauce. Deb Lindsey for The Washington Post

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.

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