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Ingredients

Directions

  • In a medium bowl, gently combine crab meat, panko, mayonnaise, red pepper, scallion, teriyaki sauce and ginger. Form into 8 small patties and place on a dish; refrigerate 1 hour.

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  • Heat oil in a large nonstick skillet over medium-high heat. Add 4 crab cakes and cook 4 to 5 minutes, without moving, until well browned. Gently turn and cook an additional 4 to 5 minutes. Remove to a plate and keep warm. Repeat with remaining crab cakes.

  • Place a piece of frisée on bottom of each roll and top with a crab cake. Spread cut side of each top half with 1 tsp wasabi mayonnaise and place on top of crab cake. Serve immediately with lime wedges, if desired.

Nutrition Facts

290 calories; 11 g total fat; 26 mg cholesterol; 409 mg sodium. 36 g carbohydrates; 13 g protein;

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