Asian Crab Cakes over Arugula With Wasabi Dressing |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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From Fitness Magazine. Ingredients:
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 |
Directions:
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.
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