Mini Asian Crab Cakes with Wasabi Cream Sauce
This appetizer will impress your holiday guests both in presentation and taste! It's relatively easy to put together, can be prepped early, and then cooked as your guests arrive.
Total Time: 45 minutes
Makes: 6-8 servings
Ingredients
Crab Cakes:- Cooking spray (or cooking oil)
- 16 oz. crab clawmeat
- 2 tablespoons diced seeded jalapeno (red and green mix)
- ¼ cup finely sliced green onion
- ¼ cup chopped cilantro
- ¼ cup minced water chestnut
- 1 large egg, beaten
- ½ cup unsweetened coconut milk
- Pinch of salt and fresh ground black pepper
- 1 cup fine panko crumbs
- Furikake
- 1 bag of mixed spring greens
- Oriental style salad dressing
- ¼ cup light mayo
- 1 teaspoon wasabi paste
- ¼ cup light sour cream
- 2 tablespoons chopped fresh mint
- ¼ cup Japanese cucumber, diced fine
- 1 teaspoon sambal (garlic chili sauce)
Directions
Pre-heat oven to 375° F. Prep a wide, sided baking tray with cooking spray (or you can fry in batches in a pan using 2 tablespoons of cooking oil). Combine crab, jalapeno, green onion, cilantro, water chestnuts, beaten egg, coconut milk, and salt & pepper and toss together to blend ingredients. In a small bowl, combine panko and furikake, mixing well. Make each cake a rounded teaspoon, and then dredge the crab in the panko mixture, and place on the baking tray, flattening slightly. Lightly spray the tops of the crab cakes with cooking spray and put into the pre-heated oven (or you can prep up to this point and place tray in the refrigerator – pop in the oven later) for about 15 minutes or until heated through and golden brown.Make the wasabi cream sauce, mixing all ingredients in a small bowl, set aside. Toss the salad greens with a light coating of dressing. To serve, place about ¼ cup greens on a small plate then top with one or two crab cakes and a small dollop of the wasabi cream.
Recipe created by Personal Chef Michi Harris
