Ingredients
- 2 tablespoons olive oil
- 6 green onions, chopped
- 3/8 cup olive oil
- 16 ozs Nova Scotia crabmeat (Louisbourg Seafoods Ltd.), drained
- 1 egg
- 1 Tablespoon mayonnaise
- 1 Teaspoon dry mustard
- 8 ounces soda crackers, crushed
- 1/2 Teaspoon ground cayenne pepper
- 1 Teaspoon garlic powder
- salt to taste
- ground black pepper to taste
- 1 cup panko (Japanese bread crumbs) or regular dry bread crumbs
- Wasabi Cream for Nova Scotia Crab Cakes
- 1 cup sour cream
- 2 Tablespoons Wasabi powder
- Salt and pepper to taste
- 2 Tablespoons grainy mustard
- Wakame Salad for Crab Cakes
- 250 g dried Acadian Seaplants Hana-Tsunomata (Seaweed)
- 1/4 cup sweet chilisauce
- 2 Tablespoons Mirin
- 4 Tablespoons Sesame Oil
- 1 lime, juiced
- Salt and Pepper
Preparation
Step 1
1) Heat 2 tablespoons oil in a skillet over high heat. Sauté green onions briefly until tender; cool slightly.
2) Combine crabmeat, sautéed green onions, egg, mayonnaise, dry mustard, crushed crackers, cayenne pepper, garlic powder, salt and pepper. Form into 1/2 inch thick patties. Coat the patties with bread crumbs.
3) Heat 1/2 cup oil in a skillet over medium high heat. Cook cakes until golden brown on each side. Drain briefly on paper towels and serve hot on bed of Wakame Salad with Wasabi Cream.
Wasabi Cream for Nova Scotia Crab Cakes
Mix all ingredients in a bowl. Serve with Nova Scotia Crab cakes.
Wakame Salad for Crab Cakes
Soak the seaweed in warm water for an hour. Drain and chop into bite size pieces. Add all other ingredients and mix well.