Asian Crab Cake Salad

Asian Crab Cake Salad

mkecupcakequeen

"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."
Added to shopping list. Go to shopping list.

Ingredients

1 h 25 m servings 250 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 250 kcal
  • 12%
  • Fat:
  • 15.3 g
  • 24%
  • Carbs:
  • 17.7g
  • 6%
  • Protein:
  • 15.8 g
  • 32%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 995 mg
  • 40%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles

Reviews

Read all reviews 2
Most helpful
Most positive
Least positive
Newest

I made as written except used a pound of can crab due to availability and these turned out EXCELLENT! The mixture seemed a little dry at first but moistened up perfectly after an hour in the fr...

Land locked and can't find "fresh crab" so I tried with imitation. The patties didn't hold together. I even tried adding an extra egg and mayo.

Other stories that may interest you