These little fried crab cakes are easy to put together and taste great with wasabi-flavoured mayo. Serve them as an elegant appetizer at your next dinner party.

Yield: Makes 16.



  • 1/3 cup mayonnaise
  • 2 tbsp wasabi paste
  • 8 oz (250 g) crabmeat, drained, rinsed and flaked
  • 1/4 cup mayonnaise
  • 1/4 cup finely chopped green onion
  • 3 tbsp panko (Japanese-style bread crumbs)
  • 2 tbsp soy sauce
  • 2 tbsp fresh lime juice
  • 1 tsp grated lime peel
  • 1/2 tsp wasabi paste
  • 1/3 cup all-purpose flour
  • 1/2 tsp freshly ground pepper
  • 1/4 tsp salt
  • 2 large eggs
  • 1/2 cup panko (Japanese-style bread crumbs)
  • 2 tbsp canola oil


  1. To prepare wasabi mayonnaise, combine 1/3 cup mayonnaise and 2 tbsp wasabi paste. Cover and refrigerate until serving.
  2. Combine crabmeat, mayonnaise, green onions, panko, soy sauce, lime juice, lime peel, and 1/2 tsp wasabi. Cover and refrigerate for 1 hour.
  3. Combine flour, pepper and salt in a pie plate.
  4. Place eggs in a separate pie plate and beat lightly.
  5. Place 1/2 cup panko in a third pie plate.
  6. Shape crabmeat mixture into 16 cakes, each about 2 inches in diameter.
  7. Working with one cake at a time, dredge cakes in flour mixture. Dip cakes into beaten eggs, turning to coat both sides. Place cakes in panko, pressing lightly so that panko adheres; turn to coat both sides.
  8. Heat 1 tbsp oil in a large non-stick frypan over medium heat. Cook cakes in batches, adding remaining oil as necessary, until heated through and coating is golden brown, about 2 minutes per side. Drizzle with wasabi mayonnaise. Serve immediately.
Nutritional analysis per 1 crab cake serving:

121 Calories, 9.1 g fat, 4.1 g protein, 6.0 g carbohydrate, 0.2 g fibre, 357 mg sodium


Check crabmeat carefully for any small pieces of shell and cartilage; remove and discard.