The Best Recipes: Asian Crab Cake Salad

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Asian Crab Cake Salad

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.

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(R))
  • 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(R))
  • 1 tablespoon rice vinegar
  • 1 tablespoon lemon juice

Instructions :

Prep : 15M Cook : 6 M Ready in : 1H25M

Notes :

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