Bite-Size Wasabi Crab Cakes

• 12 cup thinly sliced green onion
• 14 cup minced shallot
• 14 cup mayonnaise
• 1 12 tablespoons wasabi paste
• 2 teaspoons seasoned rice vinegar
• 34 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 12 cups panko breadcrumbs, divided (Japanese breadcrumbs)
• 4 tablespoons canola oil

1. Combine first 8 ingredients in a bowl.
2. Gently fold crabmeat into mayonnaise mixture.
3. Cover and chill 30 minutes or several hours.
4. Stir egg and 1/3 cup panko into crabmeat mixture.
5. Shape mixture into 20 (1 1/2-inch) patties.
6. Dredge in remaining panko.
7. 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.

green onion, shallot, mayonnaise, wasabi paste, rice vinegar, lemon zest, lemon juice, tamari, lump crabmeat, egg, breadcrumbs, canola oil

Taken from www.food.com/recipe/bite-size-wasabi-crab-cakes-405198 (may not work)