Bite-Size Wasabi Crab Cakes

• 1/2 cup thinly sliced green onions
• 1/4 cup minced shallots
• 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 soy sauce
• 1 pound fresh jumbo lump crabmeat, drained and picked
• 1 large egg, lightly beaten
• 1 1/2 cups panko (Japanese breadcrumbs), divided
• 4 tablespoons canola oil

1. Combine first 8 ingredients in a bowl. Gently fold crabmeat into mayonnaise mixture. Cover and chill 30 minutes or several hours.
2. Stir egg and 1/3 cup panko into crabmeat mixture. Shape mixture into 20 (1 1/2-inch) patties. Dredge in remaining panko.
3. 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. Serve with Ginger Aioli.

green onions, shallots, mayonnaise, wasabi paste, rice vinegar, lemon zest, lemon juice, soy sauce, lump crabmeat, egg, breadcrumbs, canola oil

Taken from www.myrecipes.com/recipe/bite-size-wasabi-crab-cakes (may not work)