Mini Crab Cakes with Lime Mayonnaise
Posted on March 15, 2011 by Leslie Blythe 2 comments
Put the Lime in the Crab Cake
Okay, Barbara, here is another hors d’oeuvres that is freezable. I don’t even like crab cakes, but these were delicious. I have completely tweaked this recipe and changed the wasabi mayo to lime.
Mini Crab Cakes with Lime Mayonnaise
Makes about 2 dozen
8 oz jumbo lump crabmeat, picked over
1/4 cup mayonnaise, plus 3 tablespoons for garnish
2 scallions, trimmed and finely chopped
2 Tbs soy sauce
2 tsp wasabi paste
1 tsp finely grated lime zest, plus ¼ tsp for garnish
1/2 cup plus 2 Tbs plain breadcrumbs
1/2 cup all-purpose flour
Coarse salt and freshly ground pepper
2 large eggs
1/4 cup sesame seeds
2/3 cup vegetable oil, plus more if needed
1 English cucumber, for garnish
1/2 cup drained pickled ginger, for garnish
Flake crabmeat with a fork in a medium bowl; stir in 1/4 cup mayonnaise, scallions, soy sauce, 1/2 teaspoon wasabi, and zest. Stir in 2 tablespoons breadcrumbs. Cover with plastic wrap; chill 1 hour.
In a medium bowl, whisk together flour, salt, and pepper; set aside. In a small bowl, beat eggs with 1 tablespoon water; set aside. In a shallow bowl, stir together sesame seeds and remaining 1/2 cup breadcrumbs.
Form one scant tablespoon crab mixture into a ball; dip in seasoned flour. Flatten into a 3/4-inch high cake about 1 1/4 inches in diameter. Repeat with remaining crab mixture. Dip cakes in egg mixture, then roll in breadcrumb mixture.
Heat the oil and cook the crab cakes; turning once, until golden and crisp on both sides, about 4 minutes. Using a slotted spatula, transfer to paper towel-lined plates to drain. Repeat with remaining cakes, adding more oil if needed. Let cool completely.
Transfer crab cakes to a parchment-lined baking sheet. Freeze (uncovered) until firm, about 1 hour. Transfer to an airtight container; freeze until ready to use, up to 6 weeks.
To serve, preheat oven to 425 degrees. Place the crab cakes on an ungreased baking sheet, and bake until heated through, 10 to 14 minutes.
Meanwhile, stir together remaining 3 tablespoons mayonnaise, 1 teaspoons lime juice and ¼ teaspoon lime zest. Slice the cucumber ¼ inch thick.
Dot each crab cake with 1/2 teaspoon lime mayonnaise and a slice of ginger. Put the crab cake on top of the cucumber to serve.
