Wasabi Crab on Green Onion Pancakes

2017-08-21
  • Yield : 20 pieces
  • Prep Time : 15m
  • Cook Time : 10m
  • Ready In : 40m
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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

Method

Step 1

In a medium bowl, combine the crabmeat, wasabi mayonnaise, lemon juice, soy sauce, and chives. Cover with plastic wrap and refrigerate for 1 hour. 

Step 2

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. 

Step 3

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. 

Step 4

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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