Ingredients

• 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

Instructions

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