Mix the ingredients for the mayonnaise and set aside.<
For Crab Cakes: Pick through crabmeat gently to remove cartilage.
In mixing bowl gently combine all ingredients and portion in to 2 ounce cakes (about 8-10).
Dredge in flour and saute half of the cakes at a time in butter, over medium heat, until golden brown on each side.
Drain on paper towels.
For Avocado Wasabi Mayonnaise: Combine all ingredients and chill well.
For crab cakes:
In a mixing bowl, combine the crab meat, eggs, salt, cayenne
Make wasabi caper sauce:
Stir together all sauce ingredients and chill, covered
For Crab Cakes:
Mix all ingredients, except
mayonnaise, egg, green onions, hot sauce, and salt and pepper until
In small bowl, combine sauce ingredients; mix well. Cover; refrigerate until serving time.
In large bowl, combine all crab cake ingredients except olive oil; mix well. Using 1/3 cup mixture for each, shape into eight 3-inch patties.
Heat oil in large nonstick skillet over medium heat until hot. Add patties; cook 4 to 5 minutes on each side or until golden brown and thoroughly cooked. Drain on paper towels. Serve crab cakes topped with sauce. Garnish as desired.
In a large bowl, mix crabmeat, onion, crushed crackers, eggs, mayonnaise and seasonings.
Gently mix everything together and shape into crab cakes.
Saute cakes in a little oil for about five minutes on each side or until golden brown.
To prepare aioli, place egg yolks, garlic and basil in a blender.
Start the blender and slowly add oil.
When thoroughly mixed and creamy, add salt and lemon juice and if you want it hot and spicy the option red pepper or cayenne.
Serve the aioli on the side as a dipping sauce.
Crab cakes: Spread the crab meat out in a flat
worcestershire sauce, and dry mustard until creamy.
Add the crab meat
To make the sauce, combine all of the ingredients
For the aioli:
Mix all the measured
For the crab cakes: Heat oil in large skillet
To prepare the crab cakes, tear up the bread and
ll the ingredients listed for the tartar sauce in a small bowl
BITE-SIZE CRAB CAKES:
Combine first 8 ingredients in a bowl.
Gently fold crabmeat into mayonnaise mixture.
Cover and chill 30 minutes or several hours.
Stir egg and 1/3 cup panko into crabmeat mixture.
Shape mixture into 20 (1 1/2-inch) patties.
Dredge in remaining panko.
Cook crab cakes, in batches, in hot oil in a large nonstick skillet over medium-high heat 2 minutes on each side or until golden.
Serve with Ginger Aioli.
GINGER AIOLI:
Combine all ingredients in a small bowl.
ones: one for direct grilling over
gg, mayonnaise, Tabasco, mustard, Worcestershire sauce, cayenne, salt and pepper in
Crab Cakes:
Combine mayo, green onions,
CRAB CAKES:
Combine first seven ingredients and gently add in the crab