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
• 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

Directions

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.