- 2 tsp. Wakaya Perfection Organic Fijian Turmeric Powder
- 1 1⁄2 tsp. Wakaya Perfection Organic Pink Fijian Ginger Powder
- 1⁄2 cup mayonnaise
- 2 whole eggs, beaten 2 Tbsp. garlic, minced
- 1⁄2 cup scallions, chopped
- 2 lbs. lump crabmeat
- 1 cup Japanese-style bread crumbs
- Combine mayonnaise, eggs, turmeric, ginger, garlic and scallions and blend well.
- Add the crab and half of the bread crumbs.
- Form mixture into cakes and use the rest of the crumbs to coat the outsides for crispier texture. Pan fry until golden brown and heated through.