Recipe

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• 1/2 cup thinly sliced green onion , sliced on a bias
• 1/4 cup minced shallot
• 1/4 cup mayonnaise
• 1 1/2 tbsp wasabi paste
• 2 tsp seasoned rice vinegar
• 3/4 tsp lemon zest
• 1 tsp fresh lemon juice
• 1 tsp tamari or 1 tsp soy sauce
• 1 lb fresh lump crabmeat, drained and picked
• 1 large egg, lightly beaten
• 1 1/2 cups panko breadcrumbs, divided
• 4 tbsp canola oil
• 1/2 cup mayonnaise
• 1 tbsp finely chopped fresh cilantro
• 2 tbsp minced fresh ginger
• 1/2 tsp rice vinegar

• 1 BITE-SIZE CRAB CAKES:.
• 2 Combine first 8 ingredients in a bowl.
• 3 Gently fold crabmeat into mayonnaise mixture.
• 4 Cover and chill 30 minutes or several hours.
• 5 Stir egg and 1/3 cup panko into crabmeat mixture.
• 6 Shape mixture into 20 (1 1/2-inch) patties.
• 7 Dredge in remaining panko.
• 8 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.
• 9 Serve with Ginger Aioli.
• 10 GINGER AIOLI:.
• 11 Combine all ingredients in a small bowl.