Asian Crab Cake Salad

Name: Asian Crab Cake Salad
Prep time: 15 min
Cook time: 10 min
Yield: 6
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; 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

⏱️ Ready in 25 min 🥄 Prep 15 min 🔥 Cook 10 min 👥 6 servings 👁️ 27 views

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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🔗 Recipe adapted from AllRecipes

#Cake #Salad #Under 1 Hour #Under 30 Minutes

📊 At a Glance

Prep 15 min

Cook 10 min

Serves 6

Difficulty Hard

Nutrition Facts

Servings per recipe 6

Serving size 1 serving

Amount per serving

Calories 250

% Daily Value*

Total Fat 15.3g 20%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 995mg 43%

Total Carbohydrate 17.7g 6%

Dietary Fiber 0.6g 2%

Total Sugars 0.7g

Protein 15.8g 32%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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.