Bite-Size Wasabi Crab Cakes

Serve with Ginger Aioli. Coastal Living, DECEMBER 2009

• Ready In: 30 mins
• Yields: 20 crabcakes

Ingredients

• 1⁄2 cup  thinly sliced green onion
• 1⁄4 cup  minced shallot
• 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 1  teaspoon soy sauce
• 1  lb  fresh lump crabmeat, drained and picked
• 1  large egg, lightly beaten
• 1 1⁄2 cups panko breadcrumbs, divided (Japanese breadcrumbs)
• 4  tablespoons canola oil

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.