Asian Crab Cakes Over Arugula With Wasabi Dressing

Name: Asian Crab Cakes Over Arugula With Wasabi Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

126

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: CRAB CAKES, 1 egg, beaten, 2 slices whole wheat bread, crumbled, 1 tablespoon light mayonnaise, and more.

Yes, Asian Crab Cakes Over Arugula With Wasabi Dressing falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!