Wasabi Crabcakes with Soy-Ginger Sauce

I made these as an appetizer for homemade sushi a little while ago. These are super easy to make, and are great as an appetizer or super-sized for an entree.

For the crabcakes:
1 lb lump crab meat
2/3 cup wasabi mayonnaise (you can find this in the condiment aisle with horseradish sauce)
1 1/2 cups panko bread crumbs
1 egg
1/4 tsp grated ginger
1/2 tsp sesame seeds
1/2 small jalapeno, minced
1/4 tsp garlic

Mince all ingredients together to form patties. If the patties are a little too moist, add a little bit more breadcrumbs. Pan-fry these in vegetable oil until golden brown on each side (about 3 mins a side).

For the sauce:
Mix 1/4 cup fresh ginger (peeled and minced), 1/4 cup rice vinegar, 6 tablespoons soy sauce and 3 tablespoons honey (this is a recipe from epicurious.com. I highly recommend checking that website out).

Enjoy!
-T

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