Bite-Size Wasabi Crab Cakes & Ginger Aioli

• BITS-SIZE CRAB CAKES
• 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 GINGER AIOLI
• 1/2 cup mayonnaise
• 1 tablespoon finely chopped fresh cilantro
• 2 tablespoons minced fresh ginger
• 1/2 teaspoon rice vinegar

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.

cakes, green onion, shallot, mayonnaise, wasabi paste, rice vinegar, lemon zest, lemon juice, tamari, lump crabmeat, egg, breadcrumbs, canola oil, ginger aioli, mayonnaise, fresh cilantro, fresh ginger, rice vinegar

Taken from www.food.com/recipe/bite-size-wasabi-crab-cakes-ginger-aioli-408481 (may not work)