From above, you see three small, golden crab cakes lying on a sleek, black plate, their seared edges a dark, tasty contrast. The crispy slaw - a confetti of purples, oranges, and whites - surrounds them like a colourful wreath, interspersed with grainy flecks of black sesame. A swirl of creamy yuzu aioli curves elegantly to one side, its silky texture in stark contrast with the textures. A sprinkle of chopped green scallions on top for a pop of color and freshness.

Citrus Infused Crab Cakes with Root Vegetable Slaw

Name: Citrus Infused Crab Cakes with Root Vegetable Slaw
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 200g fully cooked crab meat none; 1/2 cup Panko breadcrumbs none; 1 egg lightly beaten; 2 tablespoons mayonnaise none; 1 tablespoon yuzu juice none; 1/2 cup daikon radish shredded; 1/2 cup carrots shredded; 1/2 cup red cabbage shredded; 2 tablespoons black sesame seeds none; 1 tablespoon fresh scallions chopped; to taste salt none; to taste black pepper none; 1 tablespoon avocado oil for cooking

Succulent, citrusy crab cakes with crunchy winter slaw

Category Appetizer

Prep 15 minutes

Cook 8 minutes

Style Japanese

Technique Pan frying

Diet Friendly Gluten-Free

Daily recipe · January 18, 2024

A little about this dish

This refreshingly light, yet sumptuously rich appetizer is inspired by Japanese flavors, featuring succulent crab meat. Combined with winter root vegetables, vibrant citrus notes, and a hint of winter spice, this appetizer breaks away from the classic sushi roll.

Ingredients (for 2)

Fully cooked crab meat — 200g — none
Panko breadcrumbs — 1/2 cup — none
Egg — 1 — lightly beaten
Mayonnaise — 2 tablespoons — none
Yuzu juice — 1 tablespoon — none
Daikon radish — 1/2 cup — shredded
Carrots — 1/2 cup — shredded
Red cabbage — 1/2 cup — shredded
Black sesame seeds — 2 tablespoons — none
Fresh scallions — 1 tablespoon — chopped
Salt — to taste — none
Black pepper — to taste — none
Avocado oil — 1 tablespoon — for cooking

Preparation

Step 1 — 🦀🥚🥣

In a bowl, combine 200g of fully cooked crab meat, 1 lightly beaten egg, 2 tablespoons of mayonnaise, half a tablespoon of yuzu juice, and salt and pepper to taste.
Step 2 — 🍞👌🍔

Stir in 1/2 cup of panko breadcrumbs into the mixture until it holds together. Then form the mixture into small patties.
Step 3 — 🍳🔥🦀

Heat 1 tablespoon of avocado oil on medium heat in a pan, then add the crab cakes. Cook until golden brown, which should take around 3-4 minutes on each side.
Step 4 — 🥕🥣🍶

While the crab cakes are cooking, in another bowl, toss together 1/2 cup of shredded daikon radish, 1/2 cup of shredded carrots and 1/2 cup of shredded red cabbage. Stir in the remaining yuzu juice, 2 tablespoons of black sesame seeds, and season with salt and pepper to taste.
Step 5 — 🍽️🦀🌱

To serve, plate your crab cakes surrounded by the slaw, sprinkle 1 tablespoon of chopped fresh scallions on top, and serve immediately.

A final fox tip

This appetizer is a fun way to get the kids involved in the kitchen. They'll enjoy helping to shape the crab cakes and mix the slaw. For a twist, try adding a kick of wasabi to the aioli for a touch of heat, or perhaps a splash of sake for a deeper flavor in the crab cakes.