Crabcakes with Wasabi Herb Sauce
Source of Recipe
Bonefish Grill/orlandosentinel
List of Ingredients
1/2 teaspoon each: Worcestershire sauce and Old Bay Seasoning
1 large egg
1/4 cup mayonnaise
1 teaspoon each: sour cream, lemon juice, Dijon mustard, kosher salt
2 teaspoons each: chopped parsley, cayenne pepper
1/4 teaspoon paprika
1/4 cup bread crumbs
2 tablespoons diced red peppers
1 pound lump crab meat, drained
Additional bread crumbs for patties
Clarified butter for cooking
Wasabi herb sauce (see note)
Thai sarachi (Asian hot sauce)
Recipe
1. In nonmetallic bowl, whisk Worcestershire, Old Bay, egg, mayonnaise, sour cream, lemon juice, mustard, salt, parsley, cayenne pepper and paprika. Fold in bread crumbs, red peppers and crab. Form 3-ounce patties by hand. Coat with additional bread crumbs. Put on parchment paper-lined baking tray. Refrigerate 2 hours.
2. Heat oven to 350 F. Heat 2 ounces clarified butter in skillet. Cook cakes until golden on each side. Put cakes in oven 5 minutes.
3. Lay cake in center of plate. Squeeze wasabi sauce on both sides. Add thai sarachi (Asian hot sauce). Garnish with lemon.
How to make wasabi herb sauce: In food processor, puree 4 tablespoons olive oil, 1/4 cup each minced celery and chopped green onions, 1 bunch chopped parsley (no stems). Transfer mixture to bowl. Stir in 2 tablespoons Dijon mustard, 2 teaspoons wasabi powder, 1 tablespoon lemon juice, 1 cup mayonnaise and 1/4 cup olive oil and 1 teaspoon each dry mustard, chopped garlic and anchovy paste. Return mixture to food processor. Process on low speed 1 minute. Pour sauce into squeeze bottle. Refrigerate until ready to use.
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