The Atlanta Journal-Constitution
MINI CRAB CAKES WITH AVOCADO WASABI SAUCE
Make ahead: The shaped crab cakes need to be refrigerated for at least 30 minutes, and up to 1 day in advance. Reheat cooked crab cakes on a baking sheet in a 350-degree oven for about 20 minutes before serving.
— From nutritionist and cookbook author Ellie Krieger.
1 pound crab claw meat,
picked over
1 cup whole-wheat panko
bread crumbs
1 large egg, lightly beaten 1/4 cup seeded, finely chopped red bell pepper
3 tablespoons chopped
scallion greens
1 1/2 tablespoons fresh lime juice (from 1 or 2 limes)
2 teaspoons toasted
sesame oil
1 1/2 teaspoons peeled, finely grated fresh ginger root 1 tablespoon chopped
fresh cilantro
3/4 teaspoon kosher salt 1/2 teaspoon freshly
ground black pepper 1/4 cup canola or other
neutral-tasting oil Flesh of 1 ripe avocado 1/2 teaspoon prepared wasabi paste, or more as needed
Stir together the crab, ½ cup of the panko, the egg, red bell pepper, scallion, ½ tablespoon of the lime juice, toasted sesame oil, ginger, cilantro, ½ teaspoon of the salt and the pepper in a mixing bowl, until just combined. Place the remaining ½ cup of panko in a shallow bowl or rimmed plate.
Divide the crab mixture into 12 equal portions. Shape each into a round patty about 2 ½ inches in diameter. Coat each patty with the remaining panko. Cover and refrigerate for at least 30 minutes, and up to 1 day.
Heat the neutrally flavored oil in a large nonstick skillet over medium heat. Once the oil shimmers, add the crab cakes and cook for 3 to 4 minutes per side, until golden brown on both sides and warmed though.
Meanwhile, mash the avocado with the remaining tablespoon of lime juice, the wasabi paste and the remaining ¼ teaspoon of salt to form a smooth sauce. Taste, and add more wasabi paste, as needed.
To serve, top each with a tablespoon-size dollop of the avocado wasabi sauce. Makes 4 to 6 servings (12 crab cakes).
Per serving (based on 6): 250 calories, 17 g protein, 12 g carbohydrates, 16 g fat, 2 g saturated fat, 90 mg cholesterol, 370 mg sodium, 3 g dietary fiber, 0 g sugar