Asian Style Crab Cakes

This recipe veers a bit away from the Maryland Crab Cake, but is very good.  I served it with a sriracha sauce. 

• 1/2 cup thinly sliced green onions
• 1/4 cup minced shallots
• 1/4 cup mayonnaise
• 1 tablespoon wasabi paste or mustard powder
• 2 teaspoons seasoned rice vinegar
• 3/4 teaspoon lemon zest
• 1 teaspoon fresh lemon juice
• 1 teaspoon tamari or soy sauce
• 1 pound fresh jumbo lump crabmeat, drained and picked
• 1 large egg, lightly beaten 
• 1/4-1/2 cup panko 

Mix the  first eight ingredients together and add crab.  Stir, then add egg and panko crumbs.  Fry in a saute pan until brown on one side, then flip and brown on the other.  Serve immediately.