Does anyone know what this is? I thought it was dried seaweed and onion, but when I added it to my miso soup it made everything thick and gummy. Is there some kind of starch in it? I brought this in Japan, needless to say I don't speak Japanese :-)
You probably have most of the ingredients on hand for these simple, elegant crab cakes; just make a quick run to the seafood market for fresh lump crabmeat. Toss together a bright, seasonal salad while the crab cakes chill.