Bite-size Wasabi Crab Cakes

By dyannucci

Coastal Living

DECEMBER 2009

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

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.