MINI CRAB CAKES WITH WASABI MAYONNAISE

Ingredients

• 1/3 cup mayonnaise
• 2 tbsp wasabi paste
• 8 oz (250 g) crabmeat, drained, rinsed and flaked
• 1/4 cup mayonnaise
• 1/4 cup finely chopped green onion
• 3 tbsp panko (Japanese-style bread crumbs)
• 2 tbsp soy sauce
• 2 tbsp fresh lime juice
• 1 tsp grated lime peel
• 1/2 tsp wasabi paste
• 1/3 cup all-purpose flour
• 1/2 tsp freshly ground pepper
• 1/4 tsp salt
• 2 large eggs
• 1/2 cup panko (Japanese-style bread crumbs)
• 2 tbsp canola oil

Directions

1. To prepare wasabi mayonnaise, combine 1/3 cup mayonnaise and 2 tbsp wasabi paste. Cover and refrigerate until serving.
2. Combine crabmeat, mayonnaise, green onions, panko, soy sauce, lime juice, lime peel, and 1/2 tsp wasabi. Cover and refrigerate for 1 hour.
3. Combine flour, pepper and salt in a pie plate.
4. Place eggs in a separate pie plate and beat lightly.
5. Place 1/2 cup panko in a third pie plate.
6. Shape crabmeat mixture into 16 cakes, each about 2 inches in diameter.
7. Working with one cake at a time, dredge cakes in flour mixture. Dip cakes into beaten eggs, turning to coat both sides. Place cakes in panko, pressing lightly so that panko adheres; turn to coat both sides.
8. Heat 1 tbsp oil in a large non-stick frypan over medium heat. Cook cakes in batches, adding remaining oil as necessary, until heated through and coating is golden brown, about 2 minutes per side. Drizzle with wasabi mayonnaise. Serve immediately.