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Wasabi Crab Cakes With Dipping Sauce - Crisp, Zesty, and Easy

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Lump crab meat (1 pound), picked over for shells
  • Panko breadcrumbs (1 cup), plus extra for coating if desired
  • Eggs (2 large), lightly beaten
  • Mayonnaise (1/3 cup)
  • Dijon mustard (1 tablespoon)
  • Prepared wasabi paste (1–2 teaspoons), to taste
  • Lemon zest (1 teaspoon) and lemon juice (1 tablespoon)
  • Scallions (2), thinly sliced
  • Fresh parsley (2 tablespoons), finely chopped
  • Salt (1/2 teaspoon) and black pepper (1/4 teaspoon)
  • Neutral oil for searing (such as canola or grapeseed)
  • Mayonnaise (1/2 cup)
  • Greek yogurt or sour cream (2 tablespoons)
  • Soy sauce (1 teaspoon)
  • Rice vinegar (2 teaspoons)
  • Honey (1 teaspoon)
  • Prepared wasabi paste (1–2 teaspoons), to taste
  • Lemon juice (1 teaspoon)

Method
 

  1. Make the sauce. In a small bowl, whisk together mayonnaise, Greek yogurt (or sour cream), soy sauce, rice vinegar, honey, wasabi, and lemon juice. Adjust the wasabi to your heat preference. Chill while you prepare the crab cakes.
  2. Prep the crab mixture. In a large bowl, whisk the eggs, mayonnaise, Dijon, wasabi, lemon zest, lemon juice, salt, and pepper until smooth.
  3. Add aromatics and dry ingredients. Stir in scallions, parsley, and panko until just combined. You want a mixture that holds together but isn’t dense.
  4. Fold in the crab gently. Add the crab and fold with a spatula or your hands, being careful not to break up the lumps. If it feels too wet, sprinkle in a bit more panko.
  5. Shape and chill. Form 10–12 patties, about 2½ inches wide and ¾ inch thick. Place on a parchment-lined tray and chill for 20–30 minutes to firm up. This helps them hold their shape in the pan.
  6. Heat the pan. Add a thin layer of neutral oil to a large nonstick or cast-iron skillet. Heat over medium to medium-high until shimmering.
  7. Cook the crab cakes. Place patties in the pan without crowding. Cook 3–4 minutes per side until deep golden brown and crisp. Adjust heat as needed to avoid scorching.
  8. Drain and rest. Transfer to a wire rack or paper towel-lined plate to drain briefly. Sprinkle with a small pinch of salt while hot.
  9. Serve. Plate with the wasabi dipping sauce, lemon wedges, and extra scallions or parsley if you’d like.