Wasabi Crab Cakes with Ginger Sauce
- Yield: 8 servings
Ingredients
- 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
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).
Nutritional Info *per serving
- Calories 153
- Fat 4g
- Saturated Fat 0g
- Cholesterol 73mg
- Sodium 470mg
- Carbohydrate 13g
- Fiber 1g
- Sugars 1g
- Protein 15g