loveandlemons5.0
Crab Cakes with Avocado-Wasabi Sauce
Healthy baked crab cakes made with Asian flavors: lime, ginger, and coconut. This 30-minute meal is served with a creamy vegan wasabi sauce. Dairy free.
👥 2 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●pan
- ●skillet
- ●baking sheet
- ●food processor
📝 Preparation Steps
1
Preheat the oven to 400 degrees.
2
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.
honey1 teaspoonegg white, beaten1fresh cilantro, roughly chopped2 tablespoons
3
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.
4
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.
onion powder (or 1 tablespoon minced onion – both optional)1 teaspoon
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