Wasabi Crab on Green Onion Pancakes Wasabi Crab on Green Onion Pancakes

Celebrating the Authenticity of Wasabia Japonica

Wasabi Crab on Green Onion Pancakes

Wasabi Crab on Green Onion Pancakes     


  • 12 oz lump crabmeat, drained
  • 1/2 tsp lemon juice
  • 1/2 tsp low-sodium soy sauce
  • 1 tsp finely chopped fresh chives
  • 1 tsp Real Wasabi Powder
  •  4 Tbs. Mayonnaise

For Green Onion Pancakes:

  • 4 flour tortillas
  • 1 large egg, lightly beaten
  • 2 Tbs green onions, thinly sliced
  • 2 Tbs chives, for garnish
  • 2 Tbs prepared wasabi, for garnish

In a medium bowl, combine the crabmeat, Real Wasabi mayonnaise, lemon juice, soy sauce, and chives. Cover with plastic wrap and refrigerate for 1 hour.
For the Green Onion Pancakes: Using a pastry brush, lightly coat 1 side of each tortilla with the beaten egg. Sprinkle each of 2 tortillas, egg sides facing up, with 1 tablespoon sliced green onions. Take the remaining 2 tortillas, egg sides facing down, and place on top of green onion sprinkled tortillas. Press firmly together.
With a 2-inch round cutter, carefully cut 8 to 10 rounds from each tortilla sandwich. Place green onion pancakes in a dry, nonstick skillet over medium heat. Toast pancakes until golden brown on each side. Remove to a plate and set aside.
To serve, spoon a small amount of crab mixture on top of each pancake. Garnish with chopped chives or a very small amount of prepared wasabi. Use with caution!