Crab Cakes With Avocado Wasabi Mayonnaise

• For Crab Cakes
• 1 lb lump crabmeat
• 3 tablespoons mayonnaise
• 1 teaspoon Worcestershire sauce
• 2 tablespoons fresh parsley
• 1 egg yolk
• 1 teaspoon lemon juice
• 1 tablespoon Dijon mustard
• 3 tablespoons fresh breadcrumbs
• For Avocado Wasabi Mayonnaise
• 3 tablespoons wasabi powder
• 1 avocado, peeled,seeded and pureed
• 3 tablespoons apple cider vinegar
• 1 teaspoon cajun seasoning
• 1 pinch salt
• 1 pinch sugar
• 1 pinch black pepper

1. For Crab Cakes: Pick through crabmeat gently to remove cartilage.
2. In mixing bowl gently combine all ingredients and portion in to 2 ounce cakes (about 8-10).
3. Dredge in flour and saute half of the cakes at a time in butter, over medium heat, until golden brown on each side.
4. Drain on paper towels.
5. For Avocado Wasabi Mayonnaise: Combine all ingredients and chill well.

lump crabmeat, mayonnaise, worcestershire sauce, fresh parsley, egg yolk, lemon juice, mustard, fresh breadcrumbs, mayonnaise, wasabi powder, avocado, apple cider vinegar, cajun seasoning, salt, sugar, black pepper

Taken from www.food.com/recipe/crab-cakes-with-avocado-wasabi-mayonnaise-22084 (may not work)