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Asian Crab Cake Salad

Asian Crab Cake Salad

  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    1 h 25 m
mkecupcakequeen

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 250 kcal
  • 12%
  • Fat:
  • 15.3 g
  • 24%
  • Carbs:
  • 17.7g
  • 6%
  • Protein:
  • 15.8 g
  • 32%
  • Cholesterol:
  • 80 mg
  • 27%
  • Sodium:
  • 1060 mg
  • 42%

Based on a 2,000 calorie diet

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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.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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