Mini Sesame, Scallion, And Lime Crab Cakes With Wasabi Mayonnaise

• 2 tablespoons sour cream
• 1 large egg, lightly beaten
• 1 cup soft, fresh breadcrumbs
• 2 tablespoons fresh lime juice
• 1 1/4 teaspoons seafood seasoning
• 1 tablespoon sesame seeds, toasted
• 1/4 cup chopped green onion
• 1/4 teaspoon freshly ground black pepper
• 1 pound fresh lump crabmeat, drained
• 1 tablespoon butter
• 2 tablespoons olive or vegetable oil
• 1/2 cup mayonnaise
• 1 teaspoon wasabi paste
• 1 teaspoon lime zest
• Salt
• Freshly ground black pepper
• Thinly sliced green onion

1. Preheat oven to 200u0b0. Combine first 8 ingredients in a medium bowl. Fold in crabmeat. Shape crab mixture into 20 to 24 (2-inch) patties; chill 1 hour.
2. Melt butter with oil in a large skillet over medium-high heat; cook crab cakes, in 2 batches, 2 to 4 minutes on each side or until golden. Place on baking sheet, and transfer to oven to keep warm.
3. Whisk together mayonnaise, wasabi, and lime zest; season mixture with salt and pepper. Dollop crab cakes with wasabi mayonnaise. Sprinkle with green onion.

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

Taken from www.myrecipes.com/recipe/sesame-scallion-lime-crab-cakes (may not work)