Wasabi Crab Cakes Recipe
Wasabi Crab Cakes Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
With wasabi in both the crab cakes and the dipping sauce, this festive appetizer brings its own heat to the holiday party. —Marie Rizzio, Interlochen, Michigan
MAKES:
24 servings
TOTAL TIME:
Prep: 35 min. Bake: 15 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 35 min. Bake: 15 min.

Ingredients

  • 1 medium sweet red pepper, finely chopped
  • 1 celery rib, finely chopped
  • 1/3 cup plus 1/2 cup dry bread crumbs, divided
  • 3 green onions, finely chopped
  • 2 egg whites
  • 3 tablespoons fat-free mayonnaise
  • 1/4 teaspoon prepared wasabi
  • 1-1/2 cups lump crabmeat, drained
  • Cooking spray
  • SAUCE:
  • 1 celery rib, finely chopped
  • 1/3 cup fat-free mayonnaise
  • 1 green onion, finely chopped
  • 1 tablespoon sweet pickle relish
  • 1/2 teaspoon prepared wasabi

Directions

Preheat oven to 425°. Combine red pepper, celery, 1/3 cup bread crumbs, green onions, egg whites, mayonnaise and wasabi. Fold in crab.
Place remaining bread crumbs in a shallow bowl. Drop a heaping tablespoonful crab mixture into crumbs. Gently coat and shape into a 3/4-in.-thick patty; place on a baking sheet coated with cooking spray. Repeat with remaining mixture.
Spritz crab cakes with cooking spray. Bake until golden brown, 15-18 minutes, turning once. Meanwhile, combine sauce ingredients. Serve with crab cakes. Yield: 2 dozen (1/2 cup sauce).
Originally published as Wasabi Crab Cakes in Taste of Home Christmas Annual Annual 2017, p141

Nutritional Facts

1 crab cake with 1 teaspoon sauce: 31 calories, 1g fat (0 saturated fat), 8mg cholesterol, 148mg sodium, 4g carbohydrate (1g sugars, 1g fiber), 2g protein.

  • 1 medium sweet red pepper, finely chopped
  • 1 celery rib, finely chopped
  • 1/3 cup plus 1/2 cup dry bread crumbs, divided
  • 3 green onions, finely chopped
  • 2 egg whites
  • 3 tablespoons fat-free mayonnaise
  • 1/4 teaspoon prepared wasabi
  • 1-1/2 cups lump crabmeat, drained
  • Cooking spray
  • SAUCE:
  • 1 celery rib, finely chopped
  • 1/3 cup fat-free mayonnaise
  • 1 green onion, finely chopped
  • 1 tablespoon sweet pickle relish
  • 1/2 teaspoon prepared wasabi
  1. Preheat oven to 425°. Combine red pepper, celery, 1/3 cup bread crumbs, green onions, egg whites, mayonnaise and wasabi. Fold in crab.
  2. Place remaining bread crumbs in a shallow bowl. Drop a heaping tablespoonful crab mixture into crumbs. Gently coat and shape into a 3/4-in.-thick patty; place on a baking sheet coated with cooking spray. Repeat with remaining mixture.
  3. Spritz crab cakes with cooking spray. Bake until golden brown, 15-18 minutes, turning once. Meanwhile, combine sauce ingredients. Serve with crab cakes. Yield: 2 dozen (1/2 cup sauce).
Originally published as Wasabi Crab Cakes in Taste of Home Christmas Annual Annual 2017, p141

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