Crab Cakes w/Wasabi Aioli

By zboni

Crab Cakes w/Edamame and Wasabi Aioli

Ingredients

• Wasabi Aioli:
• 2 lbs. Fresh Dungeness crabmeat, or any other lump crab meat
• 3/4 cup frozen shelled edamame, thawed
• 2 celery stalks, diced small
• 6 eggs
• 1-1/2 to 2-1/2 cup bread crumbs
• 2 cups panko bread crumbs
• 3 Tbsp. Italian parsely, chopped
• 1 lemon zest
• Kosher salt to taste
• Black pepper to taste
• 2 cup all purpose flour
• 1 Tbsp. wasabi mustard
• 1/2 cup mayonnaise
• 1/2 tsp. finely minced garlic
• juice of 1 lemon

Details

Servings 24

Preparation

Step 1

Squeeze excess water from crab meat; set aside in a colander to drain.
Saute onion and celery until onion is translucent; let cool
Chop parsley and zest the lemon, set aside.
In a medium bowl mix crabmeat, all veggies, one egg, regular breadcrumbs, parsley, lemon zest, salt & pepper to taste.
Form crab into 1 oz. balls. If the balls don't stay together, add more bread crumbs.
Put 3 bowls in a row: 1 with whisked eggs, 1 with flour, 1 with panko.
Put crabcake ball first in flour, then egg, and finally the panko and set each crabcake aside until all have been breaded.
In canola oil or grapeseed oil, heated to 375, deep fry crabcakes for 2-3 minutes.

Wasabi Aioli:

Mix all ingredients in medium bowl until well blended. Cover, refrigerate until ready to serve.