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| Asian Crab Cake Salad |
Crab cakes with an Asian twist. Delicious served on arugula or your favored greens. Warm desserts will wilt vegetables. Drizzle with sauce and a pinch of salt. Sprinkle with sesame seeds for garnish. Another choice would be to make those as chunk-length cakes and function 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 (consisting of Sriracha(R))
- 1 teaspoon grated fresh ginger root
- 1 teaspoon sesame oil
- ¼ teaspoon soy sauce
- 1 pound sparkling crabmeat, nicely drained
- salt and ground black pepper to flavor
- ¼ cup panko (Japanese bread crumbs)
- 2 tablespoons butter
- 6 cups arugula leaves
- 2 tablespoons mayonnaise
- 1 tablespoon chile-garlic sauce (such as Sriracha(R))
- 1 tablespoon rice vinegar
- 1 tablespoon lemon juice
Instructions :
| Prep : 15M | Cook : 6M | Ready in : 1H25M |
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Notes :
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