Asian Crab Cakes over Arugula With Wasabi Dressing
- Ready In:
- 33mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
-
CRAB CAKES
- 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
-
DRESSING AND SALAD
- 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
directions
- In a large bowl, combine egg and bread until the liquid is absorbed.
- Add mayo, ginger, scallion, and soy sauce; stir.
- Gently fold in crab and season with salt and pepper.
- Shape mixture into eight 2 to 2 1/2 inch patties; cover and chill 15 minutes.
- 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).
- Make dressing by whisking together wasabi paste, vinegar, sesame oil, sour cream and soy sauce.
- Toss arugula with 3 tablespoons dressing.
- Divide greens onto four plates and top with two crab cakes.
- Drizzle the remaining dressing over each plate.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
These crab cakes are delicious!!! DH and I both loved them - the only thing I added was some red pepper flakes to the cakes. I did not make the dressing b/c I'm just not a big wasabi fan, but the crab cakes themselves are perfect. They're light and tender. I served over arugula and just used "Asian Silk" dressing on the leaves. Great recipe, thank you!
-
A truly fantastic recipe--I cannot believe nobody has reviewed this yet! The crab cakes were very light (I hate overly greasy food) and flavorful, and the dressing for the salad was deliciously tangy and tied the entire dish together perfectly. A couple of changes I made by necessity--I did not have any bread, so I used about 1/3 cup of breadcrumbs with several drops of water sprinkled in. I also used mayonnaise instead of sour cream for the dressing--it still tasted great but I will use the sour cream next time. Finally, I used a bag of mixed greens instead of just arugula. This was a definite winner with both me and my fiance!
Tweaks
-
A truly fantastic recipe--I cannot believe nobody has reviewed this yet! The crab cakes were very light (I hate overly greasy food) and flavorful, and the dressing for the salad was deliciously tangy and tied the entire dish together perfectly. A couple of changes I made by necessity--I did not have any bread, so I used about 1/3 cup of breadcrumbs with several drops of water sprinkled in. I also used mayonnaise instead of sour cream for the dressing--it still tasted great but I will use the sour cream next time. Finally, I used a bag of mixed greens instead of just arugula. This was a definite winner with both me and my fiance!
RECIPE SUBMITTED BY
Vino Girl
United States
My husband and I married straight out of college in July of 1992. I work as the Assistant Manager at a wine shop which allows me to drink on the job! (OK, not that much, but it's still a fun job...) Besides helping customers choose wine they will like (and also help with food and wine pairings for their menus), I also get to help with the catering end of the business, so I get to spend a fair amount of time in the kitchen making fun appetizers and beautiful food displays. I also work part-time at the fromagerie next door. So yeah - that means I eat on the job, too. :^D
We live on several peaceful wooded acres on a cute little river in rural NE Wisconsin, with a cranky old-lady Burmese and whatever stray outdoor cats that have decided to adopt us on any given day. The cute puppy in the picture is Jake, our Elhew-bred English Pointer that we brought home on Easter weekend 2007. I've also got 2 painted turtles named Dennis and Fuzz, and a bunch of fish (koi and goldfish, along with the guppies & swordtails in the turtle tank).
I USUALLY eat and cook healthy, but I rarely pass up dessert, either. I do not eat red meat, and try to limit other animal products, too. I love to bake, although I seem to collect a lot of scone and biscotti recipes which I NEVER get around to making. I bake and eat A LOT of cookies and muffins... I almost always reduce the sugar by 1/4 and use whole wheat pastry flour for at least part of the flour. Those two changes do so much to make recipes healthier without compromising taste. I try to reduce fat whenever I can, too, but while I want to eat healthy, I still want to ENJOY what I eat!!!
I seem to give a lot of 4 and 5 star reviews here - I seem to have a pretty good sense of what I like by looking at a recipe before I try it. Thank you to anyone that tries my recipes in return, or photographs them.
Amber:
<img src="http://netnet.net/~mkburie/amber2.jpg">
........And a grown up Jake (one year old in January 2008) :) -
<img src="http://netnet.net/~mkburie/JAKE111307.JPG">
Charlotte (May 27, 1992-June 1, 2009):
<img src="http://netnet.net/~mkburie/Charlott.jpg">
Ashley: Adopted October 8, 1996 - Passed Away January 6, 2009
<img src="http://netnet.net/~mkburie/ashley2.jpg">
Mike: September 26, 1994 - March 19, 2004<img src="http://netnet.net/~mkburie/mike1997-lr.JPG">....
<a href='http://www.niftymaps.com/visitor-map.php?id=36321'><img src='http://i.niftymaps.com/36321.png' alt='Click to zoom in on my visitor map!' border='0'></a>Create your free world <a href='http://www.niftymaps.com/' target='_blank'>visitor maps</a>