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
8servings
Servings
8servings
Ingredients
  • 1/2cup green onionchopped
  • 3tbsp light mayonnaise
  • 1 egg
  • 1 1/2tbsp wasabi pasteaccording to taste
  • 2tsp seasoned rice vinegar
  • 2tsp low sodium soy sauce
  • 1tsp lemon juice
  • 1 1/2cups Panko bread crumbsdivided
  • 1lb white or lump crabmeatpicked through for shells
  • Ginger Sauce
Instructions
  1. In bowl, combine green onion, mayonnaise, egg, wasabi, rice vinegar, soy sauce, and lemon juice. Fold in 1/2 cup panko crumbs and crabmeat.
  2. 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.
  3. 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).
Recipe Notes

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