Little Crab Cakes With Wasabi Mayonnaise - cooking recipe

Ingredients

For Wasabi Mayonnaise
1/2 cup mayonnaise
2 teaspoons wasabi powder (or paste)
1/2 teaspoon grated lemon zest
1 tablespoon lemon juice
For Crab Cakes
1 lb backfin lump crabmeat
1 1/4 cups fine fresh breadcrumbs (from 3 slices white bread)
1 large egg, slightly beaten
2 tablespoons snipped fresh chives
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
2 teaspoons Old Bay Seasoning
1 teaspoon lemon zest
3 tablespoons canola oil

Preparation

Heat oven to 400. Line a baking sheet with parchment paper or spray with non-stick cooking spray.
Mix together the 4 ingredients for the Wasabi Mayonnaise and set aside.
Combine crabmeat and breadcrumbs in a medium bowl.
In a small bowl, whisk egg, chives, 2 tbsp mayonnaise, mustard, Old Bay seasoning, and lemon zest until blended; add to crab mixture and stir.
Scoop mounds of crab mixture (about 1 1/2 tbsp) into small round cakes, about 1 1/2 inches wide.
Heat oil in large skillet over medium heat. Cook cakes 1 minute per side, or until lightly browned (working in batches).
Transfer cakes to a paper towel to blot up excess oil, then transfer to prepared baking sheet. Bake at 400 for 10 minutes, or until golden brown.
Top each crab cake with a small dollop of Wasabi Mayonnaise.