Asian Crab Cakes

Asian Crab Cakes

1/2 cup Green onions, thinly sliced

1/2 cup Rothschild Farm Lemon Wasabi Sauce, plus more for serving

2 tsp. Seasoned rice vinegar

2 tsp. Soy sauce

1 lb. Jumbo lump crabmeat, drained and picked

1 large Egg, lightly beaten

1 1/2 cups Panko (Japanese breadcrumbs), divided

4 Tbsp. Canola oil

 

Combine first 4 ingredients in a bowl. Gently fold crabmeat into mixture. Cover and chill 30 minutes or several hours. Lightly stir egg and 1/3 cup panko into crabmeat mixture. Shape mixture into 8 patties. Dredge in remaining panko.

Cook crab cakes, in batches, in hot oil in a large nonstick skillet over medium-high heat 2 - 3 minutes on each side or until golden. Serve with additional Lemon Wasabi Sauce.