Crab Cake Salad with Wasabi Vinaigrette

ingredients

For Crab Cakes:
• 1 lb. crab meat
• 1 Tbsp. Stonewall Kitchen Wasabi Horseradish Cream Sauce
• 1 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 mayonnaise
• 1 cup Panko 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. Stonewall Kitchen Wasabi Horseradish Cream Sauce
• 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**

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.

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Wasabi Horseradish Cream Item: 551899 $5.95

: * These breadcrumbs can usually be found in the International section of the grocery store. Plain breadcrumbs can be substituted.
** For toasted sesame seeds: place seeds in a small fry pan over medium heat. Gently toss the seeds continuously until sesame seeds are golden brown.