Mini Sesame, Scallion, and Lime Crab Cakes with Wasabi Mayonnaise

Ingredients

  • 2 tablespoons sour cream
  • 1 large egg, lightly beaten
  • 1 cup soft, fresh breadcrumbs
  • 2 tablespoons fresh lime juice
  • 1 ¼ teaspoons seafood seasoning
  • 1 tablespoon sesame seeds, toasted
  • ¼ cup chopped green onion
  • + 10 more ingredients
    • ¼ teaspoon freshly ground black pepper
    • 1 pound fresh lump crabmeat, drained
    • 1 tablespoon butter
    • 2 tablespoons olive or vegetable oil
    • ½ cup mayonnaise
    • 1 teaspoon wasabi paste
    • 1 teaspoon lime zest
    • Salt
    • Freshly ground black pepper
    • Thinly sliced green onion

1. Preheat oven to 200°. Combine first 8 ingredients in a medium bowl. Fold in crabmeat. Shape crab mixture into 20 to 24 (2-inch) patties; chill 1 hour. 2. Melt butter with oil in a large skillet over medium-high heat; cook crab cakes, in 2 batches, 2 to 4 minutes on each side or until golden. P...

View full recipe at SpringPad

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