Mini Sesame, Scallion, and Lime Crab Cakes with Wasabi Mayonnaise

Ingredients

• 2 tablespoons sour cream
• 1 large egg, lightly beaten
• 1 cup soft, fresh breadcrumbs
• 2 tablespoons fresh lime juice
• 1 1/4 teaspoons seafood seasoning
• 1 tablespoon sesame seeds, toasted
• 1/4 cup chopped green onion
• 1/4 teaspoon freshly ground black pepper
• 1 pound fresh lump crabmeat, drained
• 1 tablespoon butter
• 2 tablespoons olive or vegetable oil
• 1/2 cup mayonnaise
• 1 teaspoon wasabi paste
• 1 teaspoon lime zest
• Salt
• Freshly ground black pepper
• Thinly sliced green onion

Preparation

1. 1. Preheat oven to 200°. Combine first 8 ingredients in a medium bowl. Fold in crabmeat. Shape crab mixture into 20 to 24 (2-inch) patties; chill 1 hour.
2. 2. Melt butter with oil in a large skillet over medium-high heat; cook crab cakes, in 2 batches, 2 to 4 minutes on each side or until golden. Place on baking sheet, and transfer to oven to keep warm.
3. 3. Whisk together mayonnaise, wasabi, and lime zest; season mixture with salt and pepper. Dollop crab cakes with wasabi mayonnaise. Sprinkle with green onion.