Ingredients:
1 eggs, beaten
2 slices whole wheat bread, crumbled
1 tablespoon light mayonnaise
1 tablespoon ginger, freshly grated
1/4 cup scallions, finely chopped
1 teaspoon light soy sauce
2 (6 ounce) cans lump crabmeat
1 tablespoon sesame oil
salt
pepper
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:
In a large bowl, combine egg and bread until the liquid is absorbed.
Add mayo, ginger, scallion, and soy sauce; stir.
Gently fold in crab and season with salt and pepper.
Shape mixture into eight 2 to 2 1/2 inch patties; cover and chill 15 minutes.
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).
Make dressing by whisking together wasabi paste, vinegar, sesame oil, sour cream and soy sauce.
Toss arugula with 3 tablespoons dressing.
Divide greens onto four plates and top with two crab cakes.
Drizzle the remaining dressing over each plate.
Servings: 4
Time preparation: 25 min.
Time total: 33 min.