Crab Cakes with Avocado-Wasabi Sauce
Prep time
Cook time
Total time
Author: Jeanine Donofrio
Serves: 2
Ingredients
For the crabcakes:
- 4-5 ounces lump crabmeat
- 1 small shallot, chopped (about ¼ cup)
- 1 garlic clove, minced
- ½ tablespoon grated fresh ginger
- 1 teaspoon honey
- 1 egg white, beaten
- 3 tablespoons regular coconut milk (not light), or more if needed
- ½ lime, juice and zest
- ¼ cup panko, plus more to shape cakes
- 2 tablespoons fresh cilantro, roughly chopped
- Sea salt and fresh black pepper
- ¼ to ½ teaspoon sriracha (optional)
For the avocado-wasabi sauce:
- ¼ cup silken tofu
- ½ avocado
- Juice of ¼ to ½ lemon, to taste
- ½ teaspoon minced garlic
- ¼ or ½ teaspoon wasabi paste, (or to taste depending on your spice preference)
- Sea salt and fresh black pepper
- 1 teaspoon onion powder (or 1 tablespoon minced onion – both optional)
Instructions
- Preheat the oven to 400 degrees.
- Gently mix the crab cake ingredients: the crabmeat, shallot, garlic, ginger, honey, egg white, coconut milk, lime juice and zest, panko, cilantro, sriracha, if using, and pinches of salt and pepper. Form into patties, and coat with extra panko on all sides.
- Place on a baking sheet lined with parchment paper and bake for 10-15 minutes or until golden brown. I turned on the broiler for the last 1-2 minutes. You can flip halfway through, but I forgot to, and it worked out just fine. Alternatively, pan fry the cakes in a skillet.
- Make the sauce: To a food processor, add the tofu, avocado, lemon juice, garlic, wasabi, onion powder, if using, and pinches of salt and pepper. Process until smooth, and chill until serving.
Recipe by Love and Lemons at https://dailycove.info/mini-asian-crab-cakes-avocado-wasabi-sauce/%3C/div%3E%3Cdiv
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