Name: Wasabi Crab on Green Onion Pancakes
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT1H40M0.000S
Yield: 20 pieces
Cuisine: asian
Ingredients: 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; 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

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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Wasabi Crab on Green Onion Pancakes

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