Bite-size Wasabi Crab Cakes

By GadgetGirl

Wasabi is Japanese horseradish that’s available in paste or powdered form. True ground wasabi is expensive so most of what you see in markets is white horseradish tinted green.

Ingredients

• 1/2 cup thinly sliced green onions
• 1/4 cup minced shallots
• 1/4 cup mayonnaise
• 1 1/2 tablespoons wasabi paste
• 2 teaspoons seasoned rice vinegar
• 3/4 teaspoon lemon zest
• 1 teaspoon fresh lemon juice
• 1 teaspoon tamari or soy sauce
• 1 pound fresh jumbo lump crabmeat, drained and picked
• 1 large egg, lightly beaten
• 1 1/2 cups panko (Japanese breadcrumbs), divided
• 4 tablespoons canola oil
• Ginger Aïoli
• 1/2 cup mayonnaise
• 1 tablespoon finely chopped fresh cilantro
• 2 tablespoons minced fresh ginger
• 1/2 teaspoon rice vinegar

Preparation

Step 1

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 Aïoli.

Ginger Aïoli\
Combine all ingredients in a small bowl.