Asian Crab Cakes Over Arugula With Wasabi Dressing Recipe

Ingredients for Asian Crab Cakes Over Arugula With Wasabi Dressing

• 1 large egg
• Whole Wheat Bread
• Light Mayonnaise
• 1 tablespoon grated fresh ginger
• 2 chopped scallions
• Light Soy Sauce
• Lump Crabmeat
• 1 tablespoon sesame oil (plus 1 tablespoon for dressing)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Wasabi Powder
• Rice Wine Vinegar
• Light Sour Cream
• 5 ounces baby arugula

How to Make Asian Crab Cakes Over Arugula With Wasabi Dressing

1. In a large bowl, whisk 1 large egg until light and frothy. Gradually add 1/2 cup panko bread crumbs, mixing until the liquid is absorbed.
2. Stir in 2 tablespoons mayonnaise, 1 tablespoon grated fresh ginger, 2 chopped scallions, and 1 tablespoon soy sauce.
3. Gently fold in 1 pound lump crab meat. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
4. Shape the mixture into eight 2- to 2 1/2-inch patties.
5. Cover and chill for 15 minutes.
6. Heat 1 tablespoon sesame oil in a large nonstick skillet over medium heat. Cook crab cakes for 4-5 minutes per side, or until golden brown and cooked through.
7. While crab cakes are cooking, prepare the dressing: In a small bowl, whisk together 1 teaspoon wasabi paste, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 2 tablespoons sour cream, and 1 teaspoon soy sauce.
8. In a large bowl, toss 5 ounces baby arugula with 3 tablespoons of the wasabi dressing.
9. Divide the arugula salad among four plates. Top each plate with two crab cakes.
10. Drizzle the remaining wasabi dressing over the crab cakes and arugula.