Prep 25 mins
Cook 8 mins
From Fitness Magazine.
- 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
- 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.
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!
I made this for a New Year's party and it was wonderful! I love arugula and I think it was that and the dressing that made it such a hit! Thanks!
A truly fantastic recipe--I cannot believe nobody has reviewed this yet! The crab cakes were very light (I hate overly greasy food) and flavorful, and the dressing for the salad was deliciously tangy and tied the entire dish together perfectly. A couple of changes I made by necessity--I did not have any bread, so I used about 1/3 cup of breadcrumbs with several drops of water sprinkled in. I also used mayonnaise instead of sour cream for the dressing--it still tasted great but I will use the sour cream next time. Finally, I used a bag of mixed greens instead of just arugula. This was a definite winner with both me and my fiance!