Wasabi Crab Cakes

Directions

1. In a large bowl combine mayonnaise, wasabi paste, parsley, bread crumbs, egg white and crabment.
2. Heat ½ teaspoon oil in a large nonstick skillet over medium heat and cook onion, celery and garlic, stirring often, until soft, about 5 minutes.
3. Turn off heat and remove skillet from burner.
4. Season with salt and transfer onion mixture to a large mixing bowl to cool slightly.
5. Add mayonnaise, wasabi, parsley, bread crumbs, egg white and crabmeat to onion mixture and combine well.
6. Form mixture into 6 balls and flatten into cakes, each about 4 inches in diameter.
7. Cakes can be refrigerated and cooked later, at this point.
8. Heat 1 ½ teaspoons of oil over medium-high heat in skillet used for onion mixture.
9. Place crabcakes in skillet and cook until lightly browned on both sides, about 5 to 7 minutes per side.