Asian Crab Cake Salad Recipe - Allrecipes.com
  • READY IN ABOUT hrs

Asian Crab Cake Salad

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    10 mins
  • READY IN

    1 hr 25 mins

Directions

  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.
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Nutrition

  • Calories
  • 250 kcal
  • 12%
  • Carbohydrates
  • 17.7 g
  • 6%
  • Cholesterol
  • 80 mg
  • 27%
  • Fat
  • 15.3 g
  • 24%
  • Fiber
  • 0.6 g
  • 3%
  • Protein
  • 15.8 g
  • 32%
  • Sodium
  • 1060 mg
  • 42%

* Percent Daily Values are based on a 2,000 calorie diet.

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