Chadwick's Crab Cakes with Slaw and Wasabi Mayonnaise

• 2 heaping tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 pound jumbo lump crab meat
• 1 teaspoon Sauteed fresh ginger
• 1 medium zucchini, skin only, finely diced
• 1 red bell pepper, finely diced
• 1 medium yellow squash, skin only, finely diced
• 1 teaspoon chopped chives
• 1 cup coarse Japanese bread crumbs, plus 1 cup
• Salt and pepper
• Asian Slaw, recipe follows
• Wasabi Mayonnaise, recipe follows
• 1 head Napa cabbage, julienned
• 1 large carrot, shredded
• 1/2 cup rice wine vinegar
• 1 tablespoon sesame oil
• 1/4 cup sugar
• Salt and pepper
• 4 ounces wasabi paste
• 8 ounces mayonnaise
• Heavy cream

1. Gently fold in 1 cup of the bread crumbs.
2. Form into 2-ounce cakes.
3. Coat the cakes with remaining 1 cup bread crumbs.
4. Saute until golden brown on both sides.
5. Place some Asian Slaw on a plate.
6. Top with the crabcakes and Wasabi Mayonnaise.
7. In a large bowl, combine the cabbage and carrots.
8. In a separate bowl, mix the remaining ingredients together.
9. Pour the vinegar mixture over the cabbage and carrots and mix well.
10. Marinate, refrigerated, for 6 hours.
11. Combine the wasabi paste and mayonnaise and mix well.
12. Adjust consistency with heavy cream, the consistency should be that of a thick sauce.

mayonnaise, mustard, crab meat, fresh ginger, zucchini, red bell pepper, yellow squash, chives, coarse japanese bread crumbs, salt, asian slaw, mayonnaise, cabbage, carrot, rice wine vinegar, sesame oil, sugar, salt, wasabi paste, mayonnaise, heavy cream

Taken from www.foodnetwork.com/recipes/chadwicks-crab-cakes-with-slaw-and-wasabi-mayonnaise-recipe.html (may not work)