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Ingredients:

-2 (6-ounce) cans lump crabmeat, drained
-4 tablespoons wasabi mayonnaise
-1/2 teaspoon lemon juice
-1/2 teaspoon soy sauce
-1 teaspoon finely chopped fresh chives

Green Onion Pancakes:
-4 flour tortillas
-1 large egg, lightly beaten
-2 tablespoons green onions, thinly sliced
-2 tablespoons chopped chives, for garnish

1. In a medium bowl, combine the crabmeat, wasabi mayonnaise, lemon juice, soy sauce, and chives
2. Cover with plastic wrap and refrigerate for 1 hour

Green Onion Pancakes:
1. Using a pastry brush, lightly coat 1 side of each tortilla with the beaten egg
2. Sprinkle each of 2 tortillas, egg sides facing up, with 1 tablespoon sliced green onions
3. Take remaining 2 tortillas, egg sides facing down, and place on top of green onion sprinkled tortillas
4. Press firmly together
5. With a 2-inch round cutter, carefully cut 8 to 10 rounds from each tortilla sandwich
6. Place green onion pancakes in a dry, nonstick skillet over medium heat
7. Toast pancakes until golden brown on each side
8. Remove to a plate and set aside
9. To serve, spoon a small amount of crab mixture on top of each pancake and garnish with chopped chives