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 calories
carbohydrate: 17.7 g
cholesterol: 75.9 mg
fat: 15.3 g
fiber: 0.6 g
protein: 15.8 g
saturatedFat: 4.3 g
servingSize: -
sodium: 995.4 mg
sugar: 0.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Spread 1/4 cup panko onto a plate. Shape crab mixture into 6 small, thick patties, press into the panko to coat.

  3. Melt butter in a skillet over medium heat. Cook crab cakes in the melted butter until golden brown, about 4 minutes per side.

  4. Put 1 cup arugula on each of 6 plates. Top each pile of arugula with a crab cake.

  5. 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.

Recipe Yield

6 servings

Recipe Note

Crab cakes with an Asian twist. Delicious served on arugula or your favorite greens. Warm cakes will wilt greens. Drizzle with sauce and a pinch of salt. Sprinkle with sesame seeds for garnish. Another option would be to make these as bite-size cakes and serve as an appetizer.

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