Wasabi Crab Cakes

Wasabi Crab Cakes

  • Prep: 10 min
  • Cook Time: 18 min
  • Total: 28 min
  • Serving: 6
Dine on these sharp and savorous crab cakes as a light lunch or dinner or present them as an appetizer for grander meals.


  • 2 teaspoons olive oil, divided
  • ½ cup chopped shallots
  • ½ cup celery, chopped fine
  • 2 garlic cloves, minced
  • Pinch salt
  • ½ cup reduced-fat mayonnaise
  • 1 tablespoon wasabi paste
  • ¼ cup fine chopped parsley
  • 1 cup whole wheat bread crumbs
  • 1 egg white
  • 1 pound crabmeat, flaked (or imitation crabmeat)


  1. In a large bowl combine mayonnaise, wasabi paste, parsley, bread crumbs, egg white and crabment.
  2. Heat ½ teaspoon oil in a large nonstick skillet over medium heat and cook onion, celery and garlic, stirring often, until soft, about 5 minutes.
  3. Turn off heat and remove skillet from burner.
  4. Season with salt and transfer onion mixture to a large mixing bowl to cool slightly.
  5. Add mayonnaise, wasabi, parsley, bread crumbs, egg white and crabmeat to onion mixture and combine well.
  6. Form mixture into 6 balls and flatten into cakes, each about 4 inches in diameter.
  7. Cakes can be refrigerated and cooked later, at this point.
  8. Heat 1 ½ teaspoons of oil over medium-high heat in skillet used for onion mixture.
  9. Place crabcakes in skillet and cook until lightly browned on both sides, about 5 to 7 minutes per side.


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