Recipe courtesy of Sandra Lee
Total:
1 hr 40 min
Active:
15 min
Yield:
20 pieces
Level:
Intermediate

Ingredients

For Green Onion Pancakes:

Directions

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. 

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