Shrimp and Crab Cakes with Wasabi Mayonnaise

• 1 large egg
• 1 scallion, thinly sliced, white and green parts, separated
• 2 teaspoons finely grated freshly peeled ginger
• 1 tablespoon soy sauce
• 5 tablespoons low-fat or regular mayonnaise
• 1 lime
• 8 ounces jumbo lump crabmeat, drained and picked over for shells
• 8 ounces bay shrimp, deveined and finely chopped
• 4 tablespoons panko (Japanese breadcrumbs), plus up to 2 cups for breading
• Freshly ground pepper
• 1 tablespoon wasabi powder
• 1/4 cup vegetable oil
• Sprouts for serving, optional

1. 1.
2. Whisk the egg with the scallion whites, ginger, soy sauce and 3 tablespoons of the mayonnaise in a large bowl.
3. Finley grate the zest and add it and the juice from 1/2 the lime to the mixture.
4. (Cut the remaining 1/2 lime in wedges and reserve for serving.)
5. Fold the crabmeat, shrimp, and 4 tablespoons of the panko into the mixture and season with pepper.
6. 2.
7. Put some panko in a shallow bowl for breading.
8. Divide the crab mixture evenly into 4 patties, about 3 inches in diameter.
9. Coat each patty all over with the panko, transfer to a plate and refrigerate until set, about 30 minutes.
10. 3.
11. Meanwhile, put the wasabi powder in a small bowl, stir in 2 tablespoons water and let stand for 5 minutes.
12. Stir in 2 tablespoons mayonnaise.
13. (This should be the consistency of heavy cream.)
14. Set aside.
15. 4.
16. Preheat the oven to 375 F.
17. 5.
18. Heat the oil in a large oven-safe nonstick pan over medium-high heat.
19. Add the crab cakes and cook until light brown and crisp, about 3 minutes per side.
20. Transfer the skillet to the oven and bake the crab cakes until the internal temperature reaches 165 degrees F inside, 8 to 10 minutes.
21. 6.
22. Drain on paper towels.
23. Serve the crab cakes on a bed of sprouts if desired, top with the scallion greens, wasabi mayonnaise and lime wedges.
24. From Food Network Kitchen: This recipe has been updated and may differ from what was originally published or broadcasted.
25. Calories: 287
26. Total Fat: 18.5 grams
27. Saturated Fat: 2.5 grams
28. Total Carbohydrate: 6 grams
29. Protein: 25 grams
30. Sodium: 770 milligrams
31. Cholesterol: 133 milligrams
32. Fiber: 0.5 gram

egg, scallion, ginger, soy sauce, lowfat, lime, lump crabmeat, bay shrimp, freshly ground pepper, wasabi powder, vegetable oil, sprouts

Taken from www.foodnetwork.com/recipes/food-network-kitchens/shrimp-and-crab-cakes-with-wasabi-mayonnaise-recipe.html (may not work)