Name: Wasabi Crab Cakes with Ginger Sauce
Yield: 8 servings
Ingredients: 1/2 cup green onion (chopped); 3 tbsp light mayonnaise; 1 egg; 1 1/2 tbsp wasabi paste (according to taste); 2 tsp seasoned rice vinegar; 2 tsp low sodium soy sauce; 1 tsp lemon juice; 1 1/2 cups Panko bread crumbs (divided); 1 lb white or lump crabmeat (picked through for shells); Ginger Sauce

Wasabi Crab Cakes with Ginger Sauce

Wasabi, a spicy ‘SinSation’, and soy sauce turn crab cakes into an Asian paradise and the Ginger Sauce knocks it out of the park. Make ahead, refrigerate and cook when ready to serve.

Servings 8 servings

Ingredients

1/2 cup green onion chopped
3 tbsp light mayonnaise
1 egg
1 1/2 tbsp wasabi paste according to taste
2 tsp seasoned rice vinegar
2 tsp low sodium soy sauce
1 tsp lemon juice
1 1/2 cups Panko bread crumbs divided
1 lb white or lump crabmeat picked through for shells
Ginger Sauce

Servings 8 servings

Ingredients

1/2 cup green onion chopped
3 tbsp light mayonnaise
1 egg
1 1/2 tbsp wasabi paste according to taste
2 tsp seasoned rice vinegar
2 tsp low sodium soy sauce
1 tsp lemon juice
1 1/2 cups Panko bread crumbs divided
1 lb white or lump crabmeat picked through for shells
Ginger Sauce

Instructions

In bowl, combine green onion, mayonnaise, egg, wasabi, rice vinegar, soy sauce, and lemon juice. Fold in 1/2 cup panko crumbs and crabmeat.
Form crab mixture into 8 patties, pat remaining 1 cup panko crumbs onto both sides of patties. For best results, refrigerate at least 1 hour or up to 24 hours before cooking.
Heat nonstick skillet coated with nonstick cooking spray over medium heat and cook crab cakes 3–5 minutes on each side or until golden brown. Serve with Ginger Sauce (see recipe).

Nutritional Info

Per Serving: Calories 153 Calories from fat 26% Fat 4g Saturated Fat 0g Cholesterol 73mg Sodium 470mg Carbohydrate 13g Dietary Fiber 1g Sugars 1g Protein 15g Dietary Exchanges: 1 starch, 2 lean meat