Bite-size Wasabi Crab Cakes

Prep Time: 12 Minutes

Cook Time: 12 Minutes

Ready In: 24 Minutes

Servings: 1

Ingredients:

1/2 cup(s) green onions thinly sliced

1/4 cup(s) shallots minced

1/4 cup(s) mayonnaise

1-1/2 tablespoon(s) wasabi paste

2 teaspoon(s) seasoned rice vinegar

3/4 teaspoon(s) lemon zest

1 teaspoon(s) fresh lemon juice

1 teaspoon(s) tamari or soy sauce

1 pound(s) fresh jumbo lump crabmeat drained and picked

1 large egg lightly beaten

1-1/2 cup(s) pinko (japanese breadcrumbs) divided

4 tablespoon(s) canola oil

ginger aioli (recipe below)

Directions:

1. Combine first 8 ingredients in a bowl. Gently fold crabmeat into mayonnaise mixture. Cover and chill 30 minutes or several hours.
2. Stir egg and 1/3 cup panko into crabmeat mixture. Shape mixture into 20 (1-1/2 inch) patties. Dredge in remaining panko.
3. Cook crab cakes, in batches, in hot oil in a large nonstick skillet over medium-high heat 2 minutes on each side or until golden. Serve with Ginger Aioli. Makes 20 crab cakes.
4. Ginger Aioli
5. /2 cup mayonnaise
6. tablespoon finely chopped fresh cilantro
7. tablespoons minced fresh ginger
8. /2 teaspoon rice vinegar
9. Combine all ingredients in a small bowl. Makes 1/2 cup.

By RecipeOfHealth.com