Description
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
- 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
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 1 hr 25 mins
Servings: 6