Wasabi Crab Cakes with Ginger Sauce

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by Holly Clegg, "Too Hot in the Kitchen" cookbook

wfaa.com

Posted on February 1, 2013 at 12:50 PM

Makes 8 servings

 
1/2 cup chopped green onion
3 tablespoons light mayonnaise
1 egg
1 1/2 tablespoons wasabi paste (according to taste)
2 teaspoons seasoned rice vinegar
2 teaspoons low sodium soy sauce
1 teaspoon lemon juice
1 1/2 cups panko bread crumbs, divided
1 pound white or lump crabmeat, picked through for shells
Ginger Sauce (see below)
 
1. In bowl, combine green onion, mayonnaise, egg, wasabi, rice vinegar, soy sauce, and lemon juice. Fold in 1/2 cup panko crumbs and crabmeat.
2. 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.
3. Heat nonstick skillet coated with nonstick cooking spray over medium heat and cook crab cakes 3–5 minutes on each side or until golden brown. Serve with Ginger Sauce (see recipe).
 
Ginger Sauce
Fresh ginger is a must for this remarkable sauce. The ginger scent stimulates circulation.
 
Makes 1/2 cup
3 tablespoons light mayonnaise
3 tablespoons nonfat yogurt or sour cream
2 tablespoons grated fresh ginger
1 teaspoon seasoned rice vinegar
 
1. In small bowl, combine all ingredients.
 
Nutritional information per serving:
Calories 153 Calories from fat 26% Fat 4g Saturated Fat 0g Cholesterol 73mg Sodium 470mg Carbohydrate 13g Dietary Fiber 1g Sugars 1g Protein 15g Dietary Exchanges: 1 starch, 2 lean meat

www.hollyclegg.com

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