Bite-size Wasabi Crab Cakes

Dairy Free
Health score
5%
Bite-size Wasabi Crab Cakes
24 min.
12
167kcal

Suggestions


If you're looking for a bold and delicious appetizer that packs a punch, these Bite-size Wasabi Crab Cakes are the perfect choice. These flavorful little morsels are not only a treat for your taste buds but also come together in just 24 minutes, making them an easy yet impressive option for any occasion. With a combination of fresh jumbo lump crabmeat and the zing of wasabi paste, these crab cakes are sure to be a hit at your next gathering.

The crispy exterior, courtesy of panko breadcrumbs, contrasts beautifully with the tender, flavorful crab filling. The subtle kick from the wasabi adds an exciting twist, while the creamy ginger aïoli perfectly balances the heat. Plus, these crab cakes are dairy-free, making them a great option for guests with dietary restrictions.

Whether you're serving them as a snack, antipasti, or appetizer, these crab cakes are versatile and sure to impress. With their delicate flavors and satisfying crunch, they’re the perfect bite-sized treat to elevate your next meal or party spread. Don't forget to pair them with the delicious ginger aïoli for that extra burst of flavor!

Ingredients

  • 12 servings garlic aïoli 
  • tablespoons canola oil 
  • large eggs lightly beaten
  • 0.5 cup spring onion thinly sliced
  • teaspoon juice of lemon fresh
  • 0.8 teaspoon lemon zest 
  • pound lump crab meat fresh drained
  • 0.3 cup mayonnaise 
  • 1.5 cups panko bread crumbs divided (Japanese breadcrumbs)
  • teaspoons seasoned rice vinegar 
  • 0.3 cup shallots minced
  • teaspoon soya sauce 
  • 1.5 tablespoons wasabi paste 

Equipment

  • bowl
  • frying pan

Directions

  1. Combine first 8 ingredients in a bowl. Gently fold crabmeat into mayonnaise mixture. Cover and chill 30 minutes or several hours.
  2. Stir egg and 1/3 cup panko into crabmeat mixture. Shape mixture into 20 (1 1/2-inch) patties. Dredge in remaining panko.
  3. Cook crab cakes, in batches, in hot oil in a large nonstick skillet over medium-high heat 2 minutes on each side or until golden.
  4. Serve with Ginger Aoli.

Nutrition Facts

Calories167kcal
Protein21.65%
Fat59.61%
Carbs18.74%

Properties

Glycemic Index
14.75
Glycemic Load
0.28
Inflammation Score
-3
Nutrition Score
9.6873911308206%

Flavonoids

Eriodictyol
0.02mg
Hesperetin
0.06mg
Naringenin
0.01mg
Kaempferol
0.06mg
Quercetin
0.45mg

Nutrients percent of daily need

Calories:166.51kcal
8.33%
Fat:10.8g
16.62%
Saturated Fat:1.41g
8.83%
Carbohydrates:7.64g
2.55%
Net Carbohydrates:6.87g
2.5%
Sugar:1.02g
1.13%
Cholesterol:34.67mg
11.56%
Sodium:473.32mg
20.58%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:8.83g
17.66%
Vitamin B12:3.47µg
57.85%
Selenium:17.13µg
24.47%
Copper:0.38mg
19.16%
Vitamin K:20.11µg
19.15%
Zinc:2.49mg
16.58%
Phosphorus:111.12mg
11.11%
Folate:31.72µg
7.93%
Vitamin E:1.05mg
6.97%
Vitamin B1:0.1mg
6.61%
Magnesium:25.71mg
6.43%
Vitamin C:4.93mg
5.98%
Manganese:0.12mg
5.75%
Vitamin B6:0.1mg
4.97%
Vitamin B3:0.98mg
4.91%
Iron:0.82mg
4.56%
Vitamin B2:0.07mg
4.34%
Calcium:41.39mg
4.14%
Potassium:138.81mg
3.97%
Fiber:0.77g
3.07%
Vitamin B5:0.27mg
2.7%
Vitamin A:77.09IU
1.54%
Source:My Recipes