• 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

DIRECTIONS

1. Combine mayonnaise, eggs, turmeric, ginger, garlic and scallions and blend well.
2. Add the crab and half of the bread crumbs.
3. 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.