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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
