Crab Cakes with Avocado-Wasabi Sauce
These Crab Cakes with Avocado-Wasabi Sauce are a perfect blend of indulgence and freshness, ready in just 30 minutes. In just 15 minutes of prep and 15 minutes of cooking, you’ll have a dish that’s as impressive as it is delicious.
Ingredients
For the crabcakes:
- 4-5 ounces lump crabmeat
- 1 small shallot, chopped about ¼ cup
- 1 clove garlic, minced
- ½ tablespoon grated fresh ginger
- 1 teaspoon honey
- 1 egg white, beaten
- 3 tablespoons regular coconut milk not light, or more if needed
- ½ lime juice and zest
- ¼ cup panko plus more to shape cakes
- 2 tablespoons fresh cilantro, roughly chopped
- Sea salt and fresh black pepper
- ¼ to ½ teaspoon sriracha optional
For the avocado-wasabi sauce:
- ¼ cup silken tofu
- ½ avocado
- ¼ to ½ lemon juice to taste
- ½ teaspoon minced garlic
- ¼ or ½ teaspoon wasabi paste or to taste depending on your spice preference
- Sea salt and fresh black pepper
- 1 teaspoon onion powder or 1 tablespoon minced onion – both optional
Instructions
- Preheat the oven to 400 degrees.
- Gently mix the crab cake ingredients: the crabmeat, shallot, garlic, ginger, honey, egg white, coconut milk, lime juice and zest, panko, cilantro, sriracha, if using, and pinches of salt and pepper.
- Form into patties, and coat with extra panko on all sides.
- Place on a baking sheet lined with parchment paper and bake for 10-15 minutes or until golden brown.
- I turned on the broiler for the last 1-2 minutes. You can flip halfway through, but I forgot to, and it worked out just fine.
- Alternatively, pan fry the cakes in a skillet.
- Make the sauce: To a food processor, add the tofu, avocado, lemon juice, garlic, wasabi, onion powder, if using, and pinches of salt and pepper.
- Process until smooth, and chill until serving.
Tried this recipe?Let us know how it was!