Ingredients Jump to Instructions ↓

  1. 2 heaping tablespoons mayonnaise

  2. 1 teaspoon Dijon mustard

  3. 1 pound jumbo lump crab meat

  4. 1 teaspoon Sauteed fresh ginger

  5. 1 medium zucchini , skin only, finely diced

  6. 1 red bell pepper, finely diced

  7. 1 medium yellow squash , skin only, finely diced

  8. 1 teaspoon chopped chives

  9. 1 cup coarse Japanese bread crumbs, plus

  10. 1 cup Salt and pepper Asian Slaw, recipe follows Wasabi Mayonnaise , recipe follows

  11. 1 head Napa cabbage, julienned

  12. 1 large carrot , shredded

  13. 1/2 cup rice wine vinegar

  14. 1 tablespoon sesame oil

  15. 1/4 cup sugar Salt and pepper

  16. 4 ounces wasabi paste

  17. 8 ounces mayonnaise Heavy cream

Instructions Jump to Ingredients ↑

  1. Gently fold in 1 cup of the bread crumbs. Form into 2-ounce cakes. Coat the cakes with remaining 1 cup bread crumbs. Saute until golden brown on both sides. Place some Asian Slaw on a plate. Top with the crabcakes and Wasabi Mayonnaise. In a large bowl, combine the cabbage and carrots. In a separate bowl, mix the remaining ingredients together. Pour the vinegar mixture over the cabbage and carrots and mix well. Marinate , refrigerated, for 6 hours. Combine the wasabi paste and mayonnaise and mix well. Adjust consistency with heavy cream, the consistency should be that of a thick sauce.


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