Asian Crab Cake Salad

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
  • + 10 more ingredients
    • ¼ teaspoon soy sauce
    • 1 pound fresh crabmeat, well drained
    • salt and ground black pepper to taste
    • ¼ 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

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 pa...

View full recipe at SpringPad

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