Bite-Size Wasabi Crab Cakes & Ginger Aioli - cooking recipe

Ingredients

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

Preparation

BITE-SIZE CRAB CAKES:
Combine first 8 ingredients in a bowl.
Gently fold crabmeat into mayonnaise mixture.
Cover and chill 30 minutes or several hours.
Stir egg and 1/3 cup panko into crabmeat mixture.
Shape mixture into 20 (1 1/2-inch) patties.
Dredge in remaining panko.
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.
GINGER AIOLI:
Combine all ingredients in a small bowl.