Crab cakes with Wasabi Mayonnaise

Cooking Instructions

Heat oven to 400 degrees. Line a baking sheet with parchment paper. Combine crabmeat and breadcrumbs in medium bowl. In a small bowl, whisk egg, chives, mayonnaise, mustard, seasoning, and lemon zest until blended; add crabmeat mixture and stir. Using a small ice cream scoop, shape mounds of mixture (about 1 1/2 tablespoons) into small round cakes. Heat oil in large skillet over medium heat. Working in batches, cook cakes 1 minute on each side or until lightly browned. Transfer cakes to a paper towel to absorb extra oil, then to prepared baking sheet. Bake 10 minutes, or until golden brown. Top with a small dollop of Wasabi Mayonnaise. Wasabi Mayonnaise: stir 1/2 teaspoon grated lemon zest and 1 tablespoon lemon juive into 1/2 cup wasabi mayonnaise.