Asian Crab Cakes over Arugula With Wasabi Dressing

Recipe by Vino Girl
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READY IN: 33mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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