The Palm Beach Post

MINI CRAB CAKES WITH AVOCADO WASABI SAUCE

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Serves 4 to 6 (makes 12 crab cakes)

MAKE AHEAD: The shaped crab cakes need to be refrigerat­ed for at least 30 minutes, and up to one 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

breadcrumb­s

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, 1/2 cup of the panko, the egg, red bell pepper, scallion,

1/2 tablespoon of the lime juice, toasted sesame oil, ginger, cilantro, 1/2 teaspoon of the salt and the pepper in a mixing bowl, until just combined. Place the remaining 1/2 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 1/2 inches in diameter. Coat each patty with the remaining panko. Cover and refrigerat­e for at least 30 minutes, and up to 1day.

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 through.

Meanwhile, mash the avocado with the remaining tablespoon of lime juice, the wasabi paste and the remaining 1/4 teaspoon of salt to form a smooth sauce. Add more wasabi paste to taste.

To serve, top each with a tablespoon-size dollop of the avocado wasabi sauce. Nutrition | 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, 0gsugar

 ?? DEBLINDSEY FOR THE WASHINGTON POST ?? Mini Crab Cakes With Avocado Wasabi Sauce.
DEBLINDSEY FOR THE WASHINGTON POST Mini Crab Cakes With Avocado Wasabi Sauce.

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