Crab Cakes With Avocado Wasabi Mayonnaise Recipe 🦀🥑
Overview:
Crab cakes with a twist! Indulge in the delectable flavors of lump crabmeat blended with tangy Worcestershire sauce, zesty lemon juice, and aromatic fresh parsley. But the real star of this dish? The creamy avocado and fiery wasabi mayo, a match made in culinary heaven. Wasabi, a Japanese root with a kick akin to horseradish, elevates these crab cakes to a whole new level. Perfect for seafood lovers looking for a burst of flavor in every bite.
Nutritional Information (per serving):
- Calories: 123
- Fat Content: 5.1g
- Saturated Fat Content: 0.8g
- Cholesterol Content: 63.8mg
- Sodium Content: 283.8mg
- Carbohydrate Content: 5.2g
- Fiber Content: 2g
- Sugar Content: 0.5g
- Protein Content: 13.9g
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 | Lump crabmeat |
| 3 | Mayonnaise |
| 1 | Worcestershire sauce |
| 2 tbsp | Fresh parsley |
| 1 tbsp | Lemon juice |
| 1 tbsp | Dijon mustard |
| 1 tsp | Wasabi powder |
| 1 | Avocado |
| 3 tsp | Apple cider vinegar |
| To taste | Salt |
| To taste | Sugar |
| To taste | Black pepper |
| Flour (for dredging) | |
| Butter (for sautéing) |
Instructions:
-
Preparation:
- Pick through the crabmeat gently to remove any cartilage.
-
-
Crab Cakes:
- In a mixing bowl, combine lump crabmeat, mayonnaise, Worcestershire sauce, chopped fresh parsley, lemon juice, Dijon mustard, wasabi powder, salt, sugar, and black pepper.
- Gently mix until well combined.
- Portion the mixture into 2-ounce cakes, forming about 8-10 crab cakes.
-
Cooking:
- Dredge each crab cake in flour, shaking off any excess.
- In a skillet, melt butter over medium heat.
- Sauté half of the crab cakes at a time until golden brown on each side, about 3-4 minutes per side.
- Once cooked, drain the crab cakes on paper towels to remove excess oil.
-
Avocado Wasabi Mayonnaise:
- In a separate bowl, mash the avocado until smooth.
- Add mayonnaise, apple cider vinegar, and wasabi powder to the mashed avocado.
- Season with salt and pepper to taste.
- Mix until all ingredients are well incorporated.
- Chill the avocado wasabi mayonnaise in the refrigerator until ready to serve.
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Serving:
- Serve the crab cakes warm, accompanied by a dollop of chilled avocado wasabi mayonnaise on the side.
- Garnish with additional chopped parsley and lemon wedges if desired.
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Enjoy!
- Dive into the irresistible flavors of these crab cakes, enhanced by the creamy avocado and spicy wasabi mayo. Perfect for a special dinner or as an appetizer at your next gathering. Enjoy every flavorful bite!
Chef’s Tips:
- Be gentle when mixing the crab cake ingredients to avoid breaking up the lump crabmeat.
- For extra flavor, consider adding a dash of hot sauce or finely minced chili peppers to the avocado wasabi mayonnaise.
- Serve the crab cakes with a side of mixed greens tossed in a light vinaigrette for a complete and satisfying meal.
- Feel free to adjust the amount of wasabi powder in the avocado mayo to suit your spice preference. Start with a small amount and add more gradually until you reach the desired level of heat.
Conclusion:
These Crab Cakes with Avocado Wasabi Mayonnaise are sure to become a favorite in your seafood recipe collection. With their delightful blend of flavors and textures, they’re perfect for any occasion, from casual weeknight dinners to elegant dinner parties. Treat yourself and your loved ones to this gourmet seafood dish and savor the deliciousness with every bite! 🦀🥑
