Asian Crab Cake Salad

Ingredients

  • 1 cup panko (Japanese bread crumbs)
  • 1egg, 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
  • Directions

  • Step 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.

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  • Step 2

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

  • Step 3

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

  • Step 4

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

  • Step 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.

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