Crab Cakes with Avocado-Wasabi Sauce

Amy

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.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 0

Ingredients Method

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

Method

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.

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