ASIAN CRAB CAKE SALAD

Asian Crab Cake Salad image

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.

Provided by mkecupcakequeen

Categories Salad Seafood Salad Recipes Crab Salad Recipes

Time 1h25m

Yield 6

Number Of Ingredients 17

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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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 995.4 mg, Sugar 0.7 g