Asian Crab Cakes over Arugula With Wasabi Dressing

READY IN: 33mins
Recipe by Vino Girl

From Fitness Magazine.

Top Review by A la Carte

These crab cakes are delicious!!! DH and I both loved them - the only thing I added was some red pepper flakes to the cakes. I did not make the dressing b/c I'm just not a big wasabi fan, but the crab cakes themselves are perfect. They're light and tender. I served over arugula and just used "Asian Silk" dressing on the leaves. Great recipe, thank you!

Ingredients Nutrition

Directions

  1. In a large bowl, combine egg and bread until the liquid is absorbed.
  2. Add mayo, ginger, scallion, and soy sauce; stir.
  3. Gently fold in crab and season with salt and pepper.
  4. Shape mixture into eight 2 to 2 1/2 inch patties; cover and chill 15 minutes.
  5. In a large nonstick skillet over medium heat, cook crab cakes in sesame oil, turning once, for 8 minutes or until brown and crisp (if necessary, cook in two batches, using 2/3 of the oil for the first batch and the rest for the second).
  6. Make dressing by whisking together wasabi paste, vinegar, sesame oil, sour cream and soy sauce.
  7. Toss arugula with 3 tablespoons dressing.
  8. Divide greens onto four plates and top with two crab cakes.
  9. Drizzle the remaining dressing over each plate.

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