1 # fresh lump crab meat, picked through for shells
1/2 red onion, minced very small
1 bunch scallions, sliced very thin
1 tsp fresh ginger, grated on a microplane
1 red bell pepper, seeded and diced small
1/4 cup cilantro, chopped
1 tsp japanese chili paste (or more if you love spicy)
3/4 cup QP mayo (found in any asian store)

Mix everything together in a bowl.  Season with a bit of salt.  Form the crab cakes into small (about 2oz) hockey puck shapes and coat them with Japanese bread crumbs (panko).  pan fry the cakes on medium heat until they are golden brown on both sides.  Heat them in a 375 degree oven for about 5 minutes, or until they are hot inside.  Serve them with some more japanese mayo.

 


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