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
ombine all the ingredients listed for the tartar sauce in a
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
ime.
CRAB CAKES: In large
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
o 350 degrees F.
For the crab cakes:
In a large
stir.
Gently fold in crab and season with salt and
For the aioli:
Mix all