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.