You are here: Home » Recipes » Wasabi Crab Cakes with Ginger Sauce Wasabi Crab Cakes with Ginger Sauce Recipe by Relish Yield 8 servings Wasabi 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. Holly Clegg PrintEmail Ingredients Ginger Sauce:3 tablespoons light mayonnaise3 tablespoons nonfat yogurt or sour cream2 tablespoons grated fresh ginger1 teaspoon seasoned rice vinegarCrab Cakes:1/2 cup chopped green onion3 tablespoons light mayonnaise1 egg1 1/2 tablespoons wasabi paste (according to taste)2 teaspoons seasoned rice vinegar2 teaspoons low sodium soy sauce1 teaspoon lemon juice1 1/2 cups panko breadcrumbs, divided1 pound white or lump crabmeat, picked through for shells Instructions Combine all ingredients in a small bowl for the ginger sauce. For crabcakes, combine green onion, mayonnaise, egg, wasabi, rice vinegar, soy sauce, and lemon juice. Mix 1/2 cup panko crumbs and crabmeat. Fashion crab mixture into 8 patties, dust remaining 1 cup panko crumbs onto both sides of patties. Refrigerate at least 1 hour or up to 24 hours before cooking. Cook crab cakes 3 to 5 minutes on each side or until golden brown on medium heat. Serve with ginger sauce.