SAN DIEGO (CBS 8) - During the summer months I tend to cook a lot of seafood. You name it, and I have grilled, steamed, boiled, broiled or pan fried it! But this particular recipe happens to be a favorite of my husband's. Crab cakes!
I like this recipe because it's very easy to make, and since you can find lump crab meat almost year round, you can have it whenever you like. The important things to remember for really good crab cakes is One: Use only a small amount of bread crumbs, and Two: Don't over-mix the crab meat -- in fact your hands or a rubber spatula work best. I like to serve my crab cakes with cocktail sauce or wasabi aioli and a nice glass of Pinot Grigio.
In a large mixing bowl combine first six ingredients and mix well. Using clean hands or a rubber spatula, gently fold in scallions, lump crab meat , paprika and 1/4 cup of the breadcrumbs (do not over-mix -- you want lumps of crab still intact.) Place remaining panko crumbs in a shallow bowl or plate.
Use an ice cream scoop to measure crab mix, and gently pat onto patties 1/2- inch to an inch thick and place patties one at a time into breadcrumbs, coating both sides. Place prepared crab patties on baking sheet and chill in fridge for 10 minutes before cooking. This will help the crab cakes keep their shape while cooking.
Place two tablespoons of olive oil in cold skillet and heat to medium high heat. Place crab cakes in heated skillet, making sure they are not touching. Cook until golden brown on both sides (about three to four minutes per side.) Repeat until all crab cakes are cooked. Serve hot with wasabi aioli (see recipe below.)
2 tbsp prepared wasabi
3 tbsp water
1 cup mayonnaise or Greek yogurt*
1/2 tsp low sodium soy sauce
1 tsp hot chili sauce (Sriracha preferred)
1 tsp minced garlic, store bought is fine
Place wasabi and water in a mixing bowl and whisk to combine. Let the mixture sit for 10 minutes (add more if needed to achieve the desired consistency.)
Combine the mayonnaise and 1 tablespoon of the wasabi mixture in a different bowl. Refrigerate the remaining wasabi mixture for another use. Next, add soy sauce, hot chili sauce and garlic and whisk until completely combined. Taste and adjust seasoning as needed. Serve at room temperature.
*I have used Greek yogurt for this for guest who did not like Mayonnaise, and it works very well in this recipe.