Wasabi Crab Cakes with Ginger Sauce

  • Yield 8 servings

Wasabi and soy sauce turn crab cakes into an Asian dish.


Ginger Sauce:
3 tablespoons light mayonnaise
3 tablespoons nonfat yogurt or sour cream
2 tablespoons grated fresh ginger
1 teaspoon seasoned rice vinegar
Crab Cakes:
1/2 cup chopped green onion
3 tablespoons light mayonnaise
1 egg
1 1/2 tablespoons wasabi paste (according to taste)
2 teaspoons seasoned rice vinegar
2 teaspoons low sodium soy sauce
1 teaspoon lemon juice
1 1/2 cups panko breadcrumbs, divided
1 pound white or lump crabmeat, picked through for shells


  1. Combine all ingredients in a small bowl for the ginger sauce.
  2. For crabcakes, combine green onion, mayonnaise, egg, wasabi, rice vinegar, soy sauce, and lemon juice. Mix 1/2 cup panko crumbs and crabmeat.
  3. Fashion crab mixture into 8 patties, dust remaining 1 cup panko crumbs onto both sides of patties.
  4. Refrigerate at least 1 hour or up to 24 hours before cooking.
  5. Cook crab cakes 3 to 5 minutes on each side or until golden brown on medium heat.
  6. Serve with ginger sauce.




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