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:
1 large egg, lightly beaten
2 tablespoons green onions, thinly sliced
2 tablespoons chopped chives, for garnish
2 tablespoons prepared wasabi, for garnish
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.