Crab Cakes with Wasabi Citrus Mayonnaise 

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:

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.