Crab Cakes with Wasabi Mayonnaise

A crab kake recipe inspired by Asian cuisines
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Crab Cakes with Wasabi Mayonnaise

Replace the traditional fish cakes with succulent crab cakes and serve them with wasabi mayonnaise and a fresh green salad. Perfect everyday dinner – with an Asian twist!

Tip: If you want to make a little extra out of your meal, why not make homemade mayonnaise.

Ingredients for 1 serving
250 g [8,8 oz] potatoes, mealy
300 g [10,5 oz] crabmeat, cleaned
2 spring onions, finely sliced
1 red chili, cleaned of seeds, finely chopped
2 teaspoons ginger, finely chopped
3 tablespoons coriander, finely chopped
1 teaspoon soy sauce
1 teaspoon sesame oil
1 tablespoon of lime juice
3 tablespoons flour
Salt and freshly ground pepper
Flour for frying
Oil for frying
Wasabi Mayonnaise:
2 dl [0,4 pt] mayonnaise, usually home made
2 teaspoons wasabi
Lemon juice

This is what you do

[1] Boil the potatoes and steam them tender. Peel, mash and cool them.

[2] Mix together mashed potatoes, crab meat and add the rest of the ingredients. Mix everything well together and taste with salt and grated pepper.

[3] Form the mixture into 12 crab cakes and leave the crab cakes to rest for at least 30 minutes in the refrigerator before frying.

[4] Mix mayonnaise, wasabi and a few drops of lemon juice (adjust the amount of wasabi to your liking). Set the wasabi mayonnaise aside.

[5] Turn the crab cakes in flour and fry the cakes crisp and golden in sasame oil in a large frying pan over medium high heat (be careful when turning the cakes so they do not fall apart).