Asian Style King Crab Cakes with Wasabi-Lime Aioli

Instructions

1. 1

   In a large bowl, combine the king crab meat, panko breadcrumbs, finely chopped scallions, grated fresh ginger, soy sauce, sesame oil, and eggs. Mix gently until just combined.

2. 2

   Shape the mixture into 8 equal-sized crab cakes and place them on a tray. Cover and refrigerate for at least 30 minutes to help them firm up.

3. 3

   While the crab cakes are chilling, prepare the wasabi-lime aioli by whisking together the mayonnaise, wasabi paste, and lime juice in a small bowl until smooth. Cover and refrigerate until ready to serve.

4. 4

   Heat the vegetable oil in a large non-stick skillet over medium heat. Once hot, add the crab cakes in batches and cook for 3–4 minutes per side, or until golden brown and heated through.

5. 5

   Remove the crab cakes from the skillet and drain briefly on paper towels.

6. 6

   Serve the crab cakes warm, accompanied by the wasabi-lime aioli for dipping. Garnish with extra scallions or lime wedges if desired.