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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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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®) |
1 teaspoon grated fresh ginger root |
1 teaspoon sesame oil |
1/4 teaspoon soy sauce |
1 pound fresh crabmeat, well drained |
salt and ground black pepper to taste |
1/4 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:
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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