Crab Cake Salad with Wasabi Vinaigrette

Crab Cake Salad with Wasabi Vinaigrette

These small crab cakes served with a salad and a refreshing Wasabi Vinaigrette make a lovely starter for your dinner party or a stand alone lunch. I like it served with a piece of crusty french bread to soak up the vinaigrette. 🙂

Ingredients

For Crab Cakes
500gms (1 lb.) crab meat – if frozen thaw out
1 green onion (scallion), finely chopped
1/3 cup water chestnuts, finely chopped
1 1/2 tsp fresh grated ginger root
1 tsp soy sauce
1 tsp Dijon mustard
1 egg – slightly beaten
1/2 cup Namida® Wasabi Mayonnaise
1 cup Panko bread crumbs or coarse white bread crumbs
Salt & pepper to taste
1/4 cup vegetable oil

To make the Wasabi Vinaigrette
3 Tbsp Natural Rice Wine Vinegar
1/4 cup soy sauce (to taste)
2 Tbsp Namida® Wasabi Paste made with Namida® 100% Pure Wasabi Powder
1/4 tsp fresh grated ginger root
1/4 tsp sugar
2 Tbsp vegetable oil
Salt & pepper to taste

For the Salad
4 cups of mixed greens
2 Tbsp toasted sesame seeds

Method

To make Crab Cakes

1. Make sure all shell and cartilage is removed from the crabmeat.
2. Combine all of the ingredients, except the vegetable oil, and mix until uniform.
3. Form crab mixture into eight small crab cakes.
4. Let them rest in the refrigerator approximately 15 minutes before frying.
5. Heat the vegetable oil in a frying pan.
6. Cook crab cakes until golden brown on both sides.
7. Place on paper towels to absorb oil.
8. Keep warm until all crab cakes are cooked.

To make Vinaigrette

1. Mix the above listed ingredients for vinaigrette

To Plate

1. For each serving, plate approximately 1 cup of lettuce and top with two crab cakes.
2. Drizzle over with Wasabi Vinaigrette and sprinkle with toasted sesame seeds.
3. Serve immediately.