Wasabi Crab Cakes with Ginger Sauce

Recipe by Holly Clegg

Holly Clegg

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

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).