Dessert: Little Crab Cakes with Wasabi Mayonnaise

Recipe by Frank P. Melodia Company's coming, and you'll be ready with this simple-to-make, showstopping starter.

This recipe includes fertility superfoods such as:

Lemon

Health and fertility benefits of Little Crab Cakes with Wasabi Mayonnaise

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

1 lb. backfin lump crabmeat
1 1/4 c. fine fresh breadcrumbs (from 3 slices white bread)
1 large egg
2 tbsp. snipped fresh chives
2 tbsp. mayonnaise
1 tbsp. Dijon mustard
2 tsp. Old Bay seasoning
1 tsp. lemon zest
3 tbsp. canola oil
Citrus Wasabi Mayonnaise (recipe follows)

Instructions

Heat oven to 400 degrees F. Line a baking sheet with parchment paper.
Combine crabmeat and breadcrumbs in a medium bowl. In a small bowl, whisk egg, chives, mayonnaise, mustard, seasoning, and lemon zest until blended; add to crab mixture and stir.
Using a small ice cream scoop, shape mounds of crab mixture (about 1 1/2 tablespoons) into small round cakes, about 1 1/2 inches wide.
Heat oil in a large skillet over medium heat. Working in batches, cook cakes 1 minute per side, or until lightly browned. Transfer cakes to a paper towel to blot up excess oil, then transfer to prepared baking sheet. Bake crab cakes 10 minutes, or until golden brown. Top each with a small dollop of Wasabi Mayonnaise.
Citrus Wasabi Mayonnaise: Stir 1/2 teaspoon grated lemon zest and 1 tablespoon lemon juice into 1/2 cup wasabi mayonnaise.

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