Mini Scallion Crab Cakes With Wasabi Mayonnaise

• 2 tablespoons sour cream
• 1 large egg, lightly beaten
• 1 cup soft fresh breadcrumb
• 2 tablespoons fresh lime juice
• 1 14 teaspoons seafood seasoning
• 1 tablespoon sesame seeds, toasted
• 14 cup chopped green onion
• 14 teaspoon fresh ground black pepper
• 1 lb fresh lump crabmeat, drained
• 1 tablespoon butter
• 2 tablespoons olive oil
• 13 cup mayonnaise
• 1 teaspoon wasabi paste
• 1 teaspoon lime zest
• salt
• fresh ground pepper
• thinly sliced green onion

1. preheat oven to 200.
2. combine sour cream through ground pepper.
3. fold in crabmeat.
4. shape into 20 to 24 two-inch patties.
5. chill one hour.
6. melt butter with oil in a large skillet over medium hi heat.
7. cook crab cakes 2 to 4 minutes on each side till golden.
8. place on baking sheet and transfer to oven to keep warm.
9. whisk together may, wasabi and lime zest.
10. season with salt and pepper.
11. dollop crab cakes with mayo and sprinkle with green onion.

sour cream, egg, fresh breadcrumb, lime juice, seafood seasoning, sesame seeds, green onion, ground black pepper, lump crabmeat, butter, olive oil, mayonnaise, wasabi paste, lime zest, salt, fresh ground pepper, green onion

Taken from www.food.com/recipe/mini-scallion-crab-cakes-with-wasabi-mayonnaise-463151 (may not work)