Mix every thing together in a large bowl, kneed with hands delicately, try not to break the crab chunks. Roll the mix with hands in to a golf ball size balls. Heat the pan with olive oil. When the pan is hot, place the balls in the pan, then using spatula press them to about 2/3 inches thick. They are done when both sides are brown. Serve with lemon wedge.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Copyright 2003, Daisuke Utagawa, All Rights Reserved