Asian Crab Cakes over Arugula With Wasabi Dressing

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

Directions

1. 1

   In a large bowl, combine egg and bread until the liquid is absorbed.

2. 2

   Add mayo, ginger, scallion, and soy sauce; stir.

3. 3

   Gently fold in crab and season with salt and pepper.

4. 4

   Shape mixture into eight 2 to 2 1/2 inch patties; cover and chill 15 minutes.

5. 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. 6

   Make dressing by whisking together wasabi paste, vinegar, sesame oil, sour cream and soy sauce.

7. 7

   Toss arugula with 3 tablespoons dressing.

8. 8

   Divide greens onto four plates and top with two crab cakes.

9. 9

   Drizzle the remaining dressing over each plate.