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 dish. 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.