Little Crab Cakes With Wasabi Mayonnaise

• For Wasabi Mayonnaise
• 1/2 cup mayonnaise
• 2 teaspoons wasabi powder (or paste)
• 1/2 teaspoon grated lemon zest
• 1 tablespoon lemon juice
• For Crab Cakes
• 1 lb backfin lump crabmeat
• 1 1/4 cups fine fresh breadcrumbs (from 3 slices white bread)
• 1 large egg, slightly beaten
• 2 tablespoons snipped fresh chives
• 2 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 2 teaspoons Old Bay Seasoning
• 1 teaspoon lemon zest
• 3 tablespoons canola oil

1. Heat oven to 400. Line a baking sheet with parchment paper or spray with non-stick cooking spray.
2. Mix together the 4 ingredients for the Wasabi Mayonnaise and set aside.
3. Combine crabmeat and breadcrumbs in a medium bowl.
4. In a small bowl, whisk egg, chives, 2 tbsp mayonnaise, mustard, Old Bay seasoning, and lemon zest until blended; add to crab mixture and stir.
5. Scoop mounds of crab mixture (about 1 1/2 tbsp) into small round cakes, about 1 1/2 inches wide.
6. Heat oil in large skillet over medium heat. Cook cakes 1 minute per side, or until lightly browned (working in batches).
7. Transfer cakes to a paper towel to blot up excess oil, then transfer to prepared baking sheet. Bake at 400 for 10 minutes, or until golden brown.
8. Top each crab cake with a small dollop of Wasabi Mayonnaise.

mayonnaise, mayonnaise, wasabi powder, lemon zest, lemon juice, backfin lump crabmeat, fresh breadcrumbs, egg, fresh chives, mayonnaise, mustard, bay seasoning, lemon zest, canola oil

Taken from www.food.com/recipe/little-crab-cakes-with-wasabi-mayonnaise-276180 (may not work)