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!
- 1 egg, beaten
- 2 slices whole wheat bread, crumbled
- 1 tablespoon light mayonnaise
- 1 tablespoon ginger, freshly grated
- 1⁄4 cup scallion, finely chopped
- 1 teaspoon light soy sauce
- 2 (6 ounce) cans lump crabmeat
- 1 tablespoon sesame oil
DRESSING AND SALAD
- 1 teaspoon wasabi powder, reconstituted with a few drops of water to form a paste
- 1 teaspoon rice wine vinegar
- 1 teaspoon sesame oil
- 2 tablespoons light sour cream
- 1 tablespoon light soy sauce
- 4 cups arugula, washed and dried
Directions See How It's Made
- In a large bowl, combine egg and bread until the liquid is absorbed.
- Add mayo, ginger, scallion, and soy sauce; stir.
- Gently fold in crab and season with salt and pepper.
- Shape mixture into eight 2 to 2 1/2 inch patties; cover and chill 15 minutes.
- 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).
- Make dressing by whisking together wasabi paste, vinegar, sesame oil, sour cream and soy sauce.
- Toss arugula with 3 tablespoons dressing.
- Divide greens onto four plates and top with two crab cakes.
- Drizzle the remaining dressing over each plate.