Crab Cakes with Wasabi Citrus Mayonnaise 

Makes 14



  1. Preheat the oven to 200°C. Line a baking tray with baking paper.
  2. In a medium bowl, mix the crab meat and breadcrumbs.
  3. Whisk together the egg, chives, 2 tbsp wasabi mayonnaise, smoked salt flakes, and 1 tsp lemon zest in a smaller bowl.
  4. Combine this mixture with the crab and breadcrumb mixture. Stir well.
  5. Using a small ice cream scoop, form the mixture into mounds, about 1½ tbsp each.
  6. In a large frypan, heat the wasabi oil over medium heat. Cook the crab cakes in batches for 1 minute per side, until lightly golden.
  7. Transfer the crab cakes to the prepared baking tray. Bake for 10 minutes or until golden brown.

For the Wasabi Citrus Mayonnaise:

  • Mix 1 tsp lemon zest and 1 tsp lemon juice into ½ cup wasabi mayonnaise.

To Serve:

  • Top each crab cake with a dollop of wasabi citrus mayonnaise and garnish with fresh parsley or chervil.

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