Get ready to party with this simple-to-make, show-stopping starter.

Try our Wasabi & Guava Cucumber Pickle recipe to complement this delectable canapé.

Makes 14 crab cakes.

Ingredients

440g crabmeat, picked over for cartilage and shell

1 1/4 cups fine fresh breadcrumbs

1 large egg, lightly beaten

2 tbsp fresh chives, finely chopped (plus extra trimmed into 3cm batons for garnish)

1/2 cup + 2 tbsp wasabi mayonnaise

2 tsp chilli smoked salt flakes

2 tsp lemon zest

3 tbsp wasabi extra virgin olive oil

Method

Preheat oven to 200°C and line a baking tray with baking paper.

In a medium bowl, combine crabmeat and breadcrumbs.

In a small bowl, whisk together the egg, chives, 2 tbsp wasabi mayonnaise, chilli smoked salt flakes, and 1 tsp lemon zest until blended. Add to the crab mixture and stir to combine.

Using a small ice-cream scoop, shape mounds of crab mixture (about 1 1/2 tbsp) into small round cakes, about 4cm wide.

Heat wasabi oil in a large skillet over medium heat.

Working in batches, cook cakes for 1 minute per side, or until lightly browned. Transfer to the prepared baking tray.

Bake crab cakes for 10 minutes, or until golden brown.

To make the Citrus Wasabi Mayonnaise, stir 1 tsp grated lemon zest and 1 tbsp lemon juice into 1/2 cup wasabi mayonnaise.

To serve, top each crab cake with a small dollop of citrus wasabi mayonnaise and garnish with chive batons.