Asian Crab Cakes Over Arugula With Wasabi Dressing

Total Time: 33 mins Preparation Time: 25 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 1 egg, beaten
• 2 slices whole wheat bread, crumbled
• 1 tablespoon light mayonnaise
• 1 tablespoon ginger, freshly grated
• 1/4 cup scallion, finely chopped
• 1 teaspoon light soy sauce
• 2 (6 ounce) cans lump crabmeat
• 1 tablespoon sesame oil
• salt
• pepper
• 1 teaspoon wasabi powder, reconstituted with a few drops of water to form a paste
• 1 teaspoon rice wine vinegar
• 1 teaspoon sesame oil
• 2 tablespoons light sour cream
• 1 tablespoon light soy sauce
• 4 cups arugula, washed and dried

Recipe

• 1 in a large bowl, combine egg and bread until the liquid is absorbed.
• 2 add mayo, ginger, scallion, and soy sauce; stir.
• 3 gently fold in crab and season with salt and pepper.
• 4 shape mixture into eight 2 to 2 1/2 inch patties; cover and chill 15 minutes.
• 5 in a large nonstick skillet over medium heat, cook crab cakes in sesame oil, turning once, for 8 minutes or until brown and crisp (if necessary, cook in two batches, using 2/3 of the oil for the first batch and the rest for the second).
• 6 make dressing by whisking together wasabi paste, vinegar, sesame oil, sour cream and soy sauce.
• 7 toss arugula with 3 tablespoons dressing.
• 8 divide greens onto four plates and top with two crab cakes.
• 9 drizzle the remaining dressing over each plate.