Squeeze any water from the crabmeat and place crab in a medium bowl. Add ginger, scallions, cilantro, egg, lime juice, almond meal and salt. Mix together well. In a small bowl, combine the wasabi powder with enough water to make a moist paste and add this to the crab mixture mixing well and being sure the wasabi is distributed throughout the mixture.
Form into patties (I use an ice cream scoop to divide mixture evenly into 6 portions).
Heat coconut oil in a large skillet over medium high heat. Saute cakes until golden brown, 4-5 minutes on each side. Enjoy!
1/2 cup cucumber, peeled, seeded and diced
1/2 cup ripe mango, peeled and diced
1 teaspoon fresh chili pepper, minced, seeds and ribs removed, unless you like it hot!
1 tablespoon dried unsweetened shredded coconut
1/4 cup sweet red pepper, diced
1 tablespoon chopped scallions
1 tablespoon chopped cilantro
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
pinch of salt
Combine all ingredients in a medium bowl, mixing well and refrigerate for 1 hour.