Directions

1. In a bowl, combine the mayonnaise, soy sauce, Worcestershire sauce, sesame oil and wasabi paste. Peel and mince or grate ginger into the bowl and add the zest of 1/2 the lime. Squeeze 1/2 teaspoon lime juice into the bowl and mix everything together.
2. Add the crab to the sauce.
3. To serve, arrange shredded cabbage on two serving plates. Divide the crab cake mixture between them, piling it up in the center of the plates. Sprinkle with finely chopped scallions and freshly ground pink peppercorns. Or if you are making small bite size servings, arrange cucumber slices on a serving plate and place a small amount on each slice. Top with a thin sprig of chive or dill.

Per serving: 195 calories, 9g fat, 1g sat fat, 6g carbohydrates, 21g protein, 528mg sodium