asian crab cake salad

Ingredients

• Servings: 6
• 1 cup panko (japanese bread crumbs)
• 1 egg, beaten
• 2 tablespoons mayonnaise
• 1 tablespoon toasted sesame seeds
• 1 teaspoon chile-garlic sauce (such as sriracha®)
• 1 teaspoon grated fresh ginger root
• 1 teaspoon sesame oil
• 1/4 teaspoon soy sauce
• 1 pound fresh crabmeat, well drained
• salt and ground black pepper to taste
• 1/4 cup panko (japanese bread crumbs)
• 2 tablespoons butter
• 6 cups arugula leaves
• 2 tablespoons mayonnaise
• 1 tablespoon chile-garlic sauce (such as sriracha®)
• 1 tablespoon rice vinegar
• 1 tablespoon lemon juice

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 1 hr 25 mins


• mix 1 cup panko, egg, 2 tablespoons mayonnaise, sesame seeds, 1 teaspoon chile-garlic sauce, ginger, sesame oil, and soy sauce together in a large bowl; season with salt and pepper. fold crabmeat into the panko mixture. cover bowl with plastic wrap and refrigerate 1 hour.
• spread 1/4 cup panko a plate. shape crab mixture into 6 small, thick patties; press into the panko to coat.
• melt butter in a skillet over medium heat. cook crab cakes in the melted butter until golden brown, about 4 minutes per side.
• put 1 cup arugula on each of 6 plates. top each pile of arugula with a crab cake.
• whisk 2 tablespoons mayonnaise, 1 tablespoon chile-garlic sauce, rice vinegar, and lemon juice together in a bowl until smooth; drizzle over arugula and crab cakes.