Ingredients for Asian Crab Cakes Over Arugula With Wasabi Dressing
- 1 large egg
- Whole Wheat Bread (not used in recipe)
- 2 tablespoons light mayonnaise
- 1 tablespoon grated fresh ginger
- 2 chopped scallions
- 4 teaspoons light soy sauce
- 1 pound lump crab meat
- 2 tablespoons sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Wasabi Powder (wasabi paste used instead)
- 2 tablespoons rice wine vinegar
- 2 tablespoons light sour cream
- 5 ounces baby arugula
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Asian Crab Cakes Over Arugula With Wasabi Dressing? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Asian Crab Cakes Over Arugula With Wasabi Dressing
- 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.
- Stir in 2 tablespoons mayonnaise, 1 tablespoon grated fresh ginger, 2 chopped scallions, and 1 tablespoon soy sauce.
- Gently fold in 1 pound lump crab meat. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Shape the mixture into eight 2- to 2 1/2-inch patties.
- Cover and chill for 15 minutes.
- 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.
- 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.
- In a large bowl, toss 5 ounces baby arugula with 3 tablespoons of the wasabi dressing.
- Divide the arugula salad among four plates. Top each plate with two crab cakes.
- Drizzle the remaining wasabi dressing over the crab cakes and arugula.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
7g
Fat
10g
Carbs
3g
