Wasabi Crab Cakes with Ginger Sauce

Holly Clegg
  • Yield: 8 servings


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


  1. To prepare the ginger sauce: In small bowl, combine all ingredients.
  2. 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.
  3. 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.
  4. 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).

Nutritional Info *per serving

  • Calories 153
  • Fat 4g
  • Saturated Fat 0g
  • Cholesterol 73mg
  • Sodium 470mg
  • Carbohydrate 13g
  • Fiber 1g
  • Sugars 1g
  • Protein 15g