Asian Crab Cakes Over Arugula With Wasabi Dressing Recipes

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ASIAN CRAB CAKE SALAD



Asian Crab Cake Salad image

Crab cakes with an Asian twist. Delicious served on arugula or your favorite greens. Warm cakes will wilt greens. Drizzle with sauce and a pinch of salt. Sprinkle with sesame seeds for garnish. Another option would be to make these as bite-size cakes and serve as an appetizer.

Provided by mkecupcakequeen

Categories     Salad     Seafood Salad Recipes     Crab Salad Recipes

Time 1h25m

Yield 6

Number Of Ingredients 17

1 cup panko (Japanese bread crumbs)
1 egg, beaten
2 tablespoons mayonnaise
1 tablespoon toasted sesame seeds
1 teaspoon chile-garlic sauce (such as Sriracha®)
1 teaspoon grated fresh ginger root
1 teaspoon sesame oil
¼ teaspoon soy sauce
1 pound fresh crabmeat, well drained
salt and ground black pepper to taste
¼ cup panko (Japanese bread crumbs)
2 tablespoons butter
6 cups arugula leaves
2 tablespoons mayonnaise
1 tablespoon chile-garlic sauce (such as Sriracha®)
1 tablespoon rice vinegar
1 tablespoon lemon juice

Steps:

  • Mix 1 cup panko, egg, 2 tablespoons mayonnaise, sesame seeds, 1 teaspoon chile-garlic sauce, ginger, sesame oil, and soy sauce together in a large bowl; season with salt and pepper. Fold crabmeat into the panko mixture. Cover bowl with plastic wrap and refrigerate 1 hour.
  • Spread 1/4 cup panko onto a plate. Shape crab mixture into 6 small, thick patties; press into the panko to coat.
  • Melt butter in a skillet over medium heat. Cook crab cakes in the melted butter until golden brown, about 4 minutes per side.
  • Put 1 cup arugula on each of 6 plates. Top each pile of arugula with a crab cake.
  • Whisk 2 tablespoons mayonnaise, 1 tablespoon chile-garlic sauce, rice vinegar, and lemon juice together in a bowl until smooth; drizzle over arugula and crab cakes.

Nutrition Facts : Calories 249.6 calories, Carbohydrate 17.7 g, Cholesterol 75.9 mg, Fat 15.3 g, Fiber 0.6 g, Protein 15.8 g, SaturatedFat 4.3 g, Sodium 995.4 mg, Sugar 0.7 g

WASABI CRAB CAKES



Wasabi Crab Cakes image

With wasabi in both the crab cakes and the dipping sauce, this festive appetizer brings its own heat to the holiday party. -Marie Rizzio, Interlochen, Michigan

Provided by Taste of Home

Categories     Appetizers

Time 50m

Yield 2 dozen (1/2 cup sauce).

Number Of Ingredients 15

1 medium sweet red pepper, finely chopped
1 celery rib, finely chopped
1/3 cup plus 1/2 cup dry bread crumbs, divided
3 green onions, finely chopped
2 large egg whites
3 tablespoons fat-free mayonnaise
1/4 teaspoon prepared wasabi
1-1/2 cups lump crabmeat, drained
Cooking spray
SAUCE:
1 celery rib, finely chopped
1/3 cup fat-free mayonnaise
1 green onion, finely chopped
1 tablespoon sweet pickle relish
1/2 teaspoon prepared wasabi

Steps:

  • Preheat oven to 425°. Combine red pepper, celery, 1/3 cup bread crumbs, green onions, egg whites, mayonnaise and wasabi. Fold in crab., Place remaining bread crumbs in a shallow bowl. Drop a heaping tablespoonful of crab mixture into crumbs. Gently coat and shape into a 3/4-in.-thick patty; place on a baking sheet coated with cooking spray. Repeat with remaining mixture., Spritz crab cakes with cooking spray. Bake until golden brown, 15-18 minutes, turning once. Meanwhile, combine sauce ingredients. Serve with crab cakes.

Nutrition Facts : Calories 31 calories, Fat 1g fat (0 saturated fat), Cholesterol 8mg cholesterol, Sodium 148mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.

ASIAN CRAB CAKES OVER ARUGULA WITH WASABI DRESSING



Asian Crab Cakes over Arugula With Wasabi Dressing image

Make and share this Asian Crab Cakes over Arugula With Wasabi Dressing recipe from Food.com.

Provided by Vino Girl

Categories     Crab

Time 33m

Yield 4 serving(s)

Number Of Ingredients 16

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
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

Steps:

  • 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.

ASIAN-STYLE CRAB CAKES WITH WASABI CAPER SAUCE



Asian-Style Crab Cakes with Wasabi Caper Sauce image

Provided by Peter Tulaney

Categories     Shellfish     Fry     Wasabi     Crab     Capers     Gourmet     Brooklyn     New York

Yield Makes 4 main-course servings

Number Of Ingredients 16

For wasabi caper sauce
1/3 cup mayonnaise
2 tablespoons drained bottled capers, chopped
2 to 3 teaspoons wasabi paste* (Japanese horseradish paste)
For crab cakes
2 tablespoons finely chopped leek (white part only)
1 whole large egg plus 1 yolk
1 1/2 tablespoons mayonnaise
3/4 teaspoon spicy Chinese mustard*
1/2 red bell pepper, finely chopped (1/3 cup)
1/2 teaspoon minced peeled fresh ginger
1 1/2 cups panko* (Japanese bread crumbs)
1 lb jumbo lump crabmeat, picked over
About 2 cups vegetable oil
Special Equipment
a deep-fat thermometer

Steps:

  • Make wasabi caper sauce:
  • Stir together all sauce ingredients and chill, covered, until ready to use.
  • Make crab cakes:
  • Wash leek well in a bowl of cold water, agitating leek, then lift out and drain.
  • Whisk together whole egg, yolk, mayonnaise, and mustard in a large bowl, then stir in bell pepper, leek, ginger, and 3/4 cup panko. Stir in crabmeat and chill, covered, 1 hour. Divide mixture into 8 mounds and form into 8 (1-inch-thick) patties. Spread remaining 3/4 cup panko in a shallow dish, then carefully coat patties, 1 at a time, in panko.
  • Heat 3/4 inch oil in a 10-inch heavy skillet over moderately high heat until it registers 350°F on thermometer. (Adjust heat as necessary; see cooks' note, below.) Fry crab cakes in 2 batches, turning over once, until golden brown, 4 to 6 minutes per batch. Transfer to several layers of paper towels to drain. Return oil to 350°F between batches. Serve crab cakes with sauce.
  • *Available at Asian markets and Uwajimaya (800-889-1928).

ASIAN CRAB CAKES



Asian Crab Cakes image

Mini crab cakes encrusted with sesame seeds get a kick from wasabi and soy sauce. The toppings of wasabi, mayonnaise, cucumber, and pickled ginger add creaminess, crispness, and tang, as well as color.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes about 24

Number Of Ingredients 16

8 ounces jumbo lump crabmeat, picked over well and rinsed
1/4 cup plus 3 tablespoons mayonnaise
2 scallions, trimmed and finely chopped
2 tablespoons soy sauce
2 teaspoons wasabi paste
1 teaspoon finely grated lime zest
1/2 cup plus 2 tablespoons plain fresh or dried breadcrumbs
1 English cucumber, for garnish
1/2 cup all-purpose flour
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
2 large eggs
1 tablespoon water
1/4 cup sesame seeds
2/3 cup safflower oil, plus more if needed
1/2 cup drained pickled ginger, for garnish

Steps:

  • Flake crabmeat with a fork in a medium bowl; stir in 1/4 cup mayonnaise, scallions, soy sauce, 1/2 teaspoon wasabi, and zest. Stir in 2 tablespoons breadcrumbs. Cover with plastic wrap; refrigerate 1 hour.
  • Meanwhile, stir together remaining 3 tablespoons mayonnaise and 1 1/2 teaspoons wasabi in a small bowl. Using a vegetable peeler, make 3/4-by-2-inch ribbons from cucumber (you'll need about 24 ribbons, or 1 for each cake). Fold each ribbon into thirds.
  • In a medium bowl, whisk together flour, salt, and pepper. In a small bowl, beat eggs with the water. In a shallow bowl, stir together sesame seeds and remaining 1/2 cup breadcrumbs.
  • Form 1 scant tablespoon crab mixture into a ball; dip in seasoned flour. Flatten into a 3/4-inch-thick disk about 1 1/4 inches in diameter. Repeat with remaining crab mixture. Dip cakes in egg mixture, then dredge in breadcrumb mixture.
  • Heat oil in a large skillet over medium until hot but not smoking. Add half the crab cakes; cook, turning once, until golden and crisp on both sides, about 1 1/2 minutes. Using a slotted spatula, transfer to paper-towel-lined plates to drain. Repeat with the remaining cakes, adding more oil if needed.
  • To serve, dot each crab cake with wasabi mayonnaise, and top with a cucumber ribbon and a piece of ginger.

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