Makes 14
Ingredients:
- 440 g Crab Meat (cartilage removed; nobody wants a surprise crunch)
- 1¼ cups Fine Fresh Breadcrumbs
- 1 Large Egg, lightly beaten
- 2 tbsp Chives, finely chopped
- ½ cup + 2 tbsp Pukara Estate Wasabi Mayonnaise
- 2 tsp Pukara Estate Smoked Salt Flakes
- 2 tsp Grated Lemon Zest
- 3 tbsp Pukara Estate Extra Virgin Wasabi Olive Oil
Method:
- Preheat the oven to 200°C. Line a baking tray with baking paper.
- In a medium bowl, mix the crab meat and breadcrumbs.
- Whisk together the egg, chives, 2 tbsp wasabi mayonnaise, smoked salt flakes, and 1 tsp lemon zest in a smaller bowl.
- Combine this mixture with the crab and breadcrumb mixture. Stir well.
- Using a small ice cream scoop, form the mixture into mounds, about 1½ tbsp each.
- 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.
- 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.