Asian Crab Cake Salad recipe
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Ingredients
- 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 ¼ teaspoon soy sauce 1 pound fresh crabmeat, well drained salt and ground black pepper to taste ¼ 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
Nutrition Info
- 249.6 caloriescarbohydrate: 17.7 gcholesterol: 75.9 mgfat: 15.3 gfiber: 0.6 gprotein: 15.8 gsaturatedFat: 4.3 gservingSize: -sodium: 995.4 mgsugar: 0.7 gtransFat: : -unsaturatedFat: : -
Directions Asian Crab Cake Salad
Directions
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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 onto 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.