Mini Crab Cakes on Cucumber with Wasabi Mayonnaise

Ingredients

1 lb. Phillips Crab Meat, lump preferred
3 Tbsp. olive oil
1 cup small minced onion (1 medium onion)
1 cup small minced celery (3-4 stalks)
1 ½ Tbsp. fresh thyme, divided
1 tsp. Old Bay seasoning
½ tsp. salt
½ tsp. pepper
½ tsp. smoked paprika
1 cup panko, divided
1 large egg
¼ cup mayonnaise
1 Tbsp. Dijon mustard
1 tsp. horseradish
1 tsp. Worcestershire sauce
1 Tbsp. lemon juice
2 seedless cucumbers, ¼” slices
olive oil spray
Wasabi Mayonnaise
1 tsp. wasabi powder
1 tsp. lemon juice
¼ cup mayonnaise

Cooking Instructions

• Make Wasabi mayonnaise ahead of time by making a paste of the wasabi powder and the lemon juice, then mixing in the mayonnaise. May be made the day of or day before and covered tightly and refrigerated.
• Heat 3 tablespoons of olive oil in a sauté pan over medium heat and add onion and celery. Cook for about 10 minutes until softened, allow to cool and add in 1 tablespoon of thyme, Old Bay seasoning, salt, pepper and smoked paprika.
• Add the Phillips Lump Crab Meat into a large bowl and add ½ cup of panko and cooled onions and celery.
• Separately, beat together the egg, mayonnaise, mustard, horseradish, Worcestershire sauce and lemon juice and add to the crab mixture.
• Shape mixture into small crab cakes, using a heaping tablespoon as a measurement. Using the remaining ½ cup panko, gently coat each side of the crab cakes and spray both sides with olive oil spray.
• Place the crab cakes approximately 1” apart on a non-stick sheet pan or a sheet pan sprayed with cooking spray, and spray crab cakes lightly with olive oil spray.
• Bake at 375°F until golden brown, approximately 10 – 12 minutes, gently turning the crab cakes half way through the baking time and spray other side with olive oil spray.
• The crab cakes are done when heated in center and browned on both sides. Times may vary with different ovens. Do not over bake as this will result in a dry crab cake.
• While the crab cakes are baking, prepare the cucumbers. Make slices ¼ thick and slice on a slight angle. To make the cucumber fancier, use a fork and run it longitudinally around the entire cucumber. This creates grooves around the cucumber and when sliced it looks notched.
• Dollop ½ teaspoon Wasabi mayonnaise on each cucumber slice and top with a crab cake. Sprinkle the tops of the crab cakes with remaining fresh thyme and serve warm.

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