Bite-size Wasabi Crab Cakes & Ginger Aioli

Total Time: 24 mins Preparation Time: 12 mins Cook Time: 12 mins

Ingredients

• 1/2 cup thinly sliced green onion, sliced on a bias
• 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
• 1/2 cup mayonnaise
• 1 tablespoon finely chopped fresh cilantro
• 2 tablespoons minced fresh ginger
• 1/2 teaspoon rice vinegar

Recipe

• 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.