Wasabi Crab Cakes with Ginger Sauce
- 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
Ingredients
- 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
Instructions
- To prepare the ginger sauce: In small bowl, combine all ingredients.
- To prepare the crab cakes: In bowl, combine green onion, mayonnaise, egg, wasabi, rice vinegar, soy sauce, and lemon juice. Fold in 1/2 cup panko crumbs and crabmeat.
- Form crab mixture into 8 patties, pat remaining 1 cup panko crumbs onto both sides of patties. For best results, refrigerate at least 1 hour or up to 24 hours before cooking.
- Heat nonstick skillet coated with nonstick cooking spray over medium heat and cook crab cakes 3 to 5 minutes on each side or until golden brown. Serve with ginger sauce.
Recipe reprinted with permission from Holly Clegg’s Too Hot in the Kitchen: Secrets to Sizzle at Any Age (2010).
