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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."
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1 h 25 m servings 250 cals
Original recipe yields 6 servings

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  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.

Nutrition Facts

Per Serving: 250 calories; 15.3 g fat; 17.7 g carbohydrates; 15.8 g protein; 76 mg cholesterol; 995 mg sodium. Full nutrition

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Read all reviews 2
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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.