Shrimp and Crab Cakes with Wasabi Mayonnaise

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   1.

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   Whisk the egg with the scallion whites, ginger, soy sauce and 3 tablespoons of the mayonnaise in a large bowl.

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   Finley grate the zest and add it and the juice from 1/2 the lime to the mixture.

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   (Cut the remaining 1/2 lime in wedges and reserve for serving.)

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   Fold the crabmeat, shrimp, and 4 tablespoons of the panko into the mixture and season with pepper.

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   2.

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   Put some panko in a shallow bowl for breading.

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   Divide the crab mixture evenly into 4 patties, about 3 inches in diameter.

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   Coat each patty all over with the panko, transfer to a plate and refrigerate until set, about 30 minutes.

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    3.

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    Meanwhile, put the wasabi powder in a small bowl, stir in 2 tablespoons water and let stand for 5 minutes.

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    Stir in 2 tablespoons mayonnaise.

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    (This should be the consistency of heavy cream.)

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    Set aside.

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    4.

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    Preheat the oven to 375 F.

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    5.

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    Heat the oil in a large oven-safe nonstick pan over medium-high heat.

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    Add the crab cakes and cook until light brown and crisp, about 3 minutes per side.

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    Transfer the skillet to the oven and bake the crab cakes until the internal temperature reaches 165 degrees F inside, 8 to 10 minutes.

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    6.

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    Drain on paper towels.

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    Serve the crab cakes on a bed of sprouts if desired, top with the scallion greens, wasabi mayonnaise and lime wedges.

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    From Food Network Kitchen: This recipe has been updated and may differ from what was originally published or broadcasted.

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    Calories: 287

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    Total Fat: 18.5 grams

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    Saturated Fat: 2.5 grams

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    Total Carbohydrate: 6 grams

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    Protein: 25 grams

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    Sodium: 770 milligrams

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    Cholesterol: 133 milligrams

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    Fiber: 0.5 gram

* Per serving · 4 servings · Values may vary.