Crab Cake Salad with Wasabi Vinaigrette

ingredients

For Crab Cakes:
• 1 lb. crab meat
• 1 tablespoon Stonewall Kitchen Wasabi Horseradish Cream Sauce
• 1 scallion, finely chopped
• 1/3 cup water chestnuts, finely chopped
• 1 1/2 teaspoon fresh grated ginger root
• 1 teaspoon soy sauce
• 1 teaspoon Dijon mustard
• 1 egg - slightly beaten
• 1/2 cup mayonnaise
• 1 cup Panko bread crumbs*
• Salt & pepper to taste
• 1/4 cup vegetable oil

To make the Wasabi Vinaigrette:
• 3 tablespoons Natural Rice Wine Vinegar
• 1/4 cup soy sauce (to taste)
• 2 tablespoons Stonewall Kitchen Wasabi Horseradish Cream Sauce
• 1/4 teaspoon fresh grated ginger root
• 1/4 teaspoon sugar
• 2 tablespoons vegetable oil
• Salt & pepper to taste

For the Salad:
• 4 cups of mixed greens
• 2 tablespoons toasted sesame seeds**

directions

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. Let them rest in the refrigerator approximately 15 minutes before frying.
4. Heat the vegetable oil in a frying pan. Cook crab cakes until golden brown on both sides. Place on paper towels to absorb oil.



To make Vinaigrette:
Mix the above listed ingredients for vinaigrette


To Plate:

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