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Categories:
egg mayonnaise sesame seeds chile-garlic sauce ginger root sesame oil soy sauce fresh crabmeat salt butter arugula mayonnaise chile-garlic sauce rice vinegar lemon juice
Viewed: 40 - Published at: 10 years agoIngredients
- 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
- 1/4 teaspoon soy sauce
- 1 pound fresh crabmeat, well drained
- salt and ground black pepper to taste
- 1/4 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
Method
- 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.
- Spread 1/4 cup panko onto a plate.
- Shape crab mixture into 6 small, thick patties; press into the panko to coat.
- Melt butter in a skillet over medium heat.
- Cook crab cakes in the melted butter until golden brown, about 4 minutes per side.
- Put 1 cup arugula on each of 6 plates.
- Top each pile of arugula with a crab cake.
- 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.