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
Mix the ingredients for the mayonnaise and set aside.<
For Crab Cakes:
Mix all ingredients, except
he mixture into 16 small cakes. Refrigerate for 30 minutes.
Meanwhile
eady to use.
Make crab cakes:
Wash leek well in
Crab cakes: Spread the crab meat out in a flat
hills.
To prepare the crab cakes, melt 1 tablespoon of butter
To prepare the crab cakes, tear up the bread and
ime.
CRAB CAKES: In large
ombine all the ingredients listed for the tartar sauce in a
For the aioli:
Mix all
ot to break up the crab meat too much.
Form
Crab Cakes:
Combine mayo, green onions,
CRAB CAKES:
Combine first seven ingredients and gently add in the crab meat
For the Avocado Sauce, combine the
then gently fold in the crab meat. Season to taste with
ix together the 4 ingredients for the Wasabi Mayonnaise and set
stir.
Gently fold in crab and season with salt and
o 350 degrees F.
For the crab cakes:
In a large