Food Network: Wasabi Crab on Green Onion Pancakes

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Wasabi Crab on Green Onion Pancakes
Recipe courtesy Sandra Lee

2 (6-ounce) cans lump crabmeat, drained
4 tablespoons wasabi mayonnaise
1/2 teaspoon lemon juice
1/2 teaspoon low-sodium soy sauce
1 teaspoon finely chopped fresh chives

For Green Onion Pancakes:
4 flour tortillas
1 large egg, lightly beaten
2 tablespoons green onions, thinly sliced
2 tablespoons chopped chives, for garnish
2 tablespoons prepared wasabi, for garnish

In a medium bowl, combine the crabmeat, wasabi mayonnaise, lemon juice,
soy sauce, and chives. Cover with plastic wrap and refrigerate for 1 hour.

For the Green Onion Pancakes: Using a pastry brush, lightly coat 1 side of each tortilla with the
beaten egg. Sprinkle each of 2 tortillas, egg sides facing up, with 1 tablespoon sliced green
onions. Take remaining 2 tortillas, egg sides facing down, and place on top of green onion sprinkled
tortillas. Press firmly together.

With a 2-inch round cutter (or empty tomato paste can with top and bottom removed), carefully cut 8
to 10 rounds from each tortilla sandwich. Place green onion pancakes in a dry, nonstick skillet over
medium heat. Toast pancakes until golden brown on each side. Remove to a plate and set aside.

To serve, spoon a small amount of crab mixture on top of each pancake. Garnish with chopped chives
or a very small amount of prepared wasabi.