Asian Crab Cake Salad Recipe

Name: Asian Crab Cake Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.
2
Fold crabmeat into the panko mixture.
3
Cover bowl with plastic wrap and refrigerate 1 hour.
4
Spread 1/4 cup panko onto a plate.
5
Shape crab mixture into 6 small, thick patties; press into the panko to coat.
6
Melt butter in a skillet over medium heat.
7
Cook crab cakes in the melted butter until golden brown, about 4 minutes per side.
8
Put 1 cup arugula on each of 6 plates.
9
Top each pile of arugula with a crab cake.
10
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.

342

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup panko (Japanese bread crumbs), 1 egg, beaten, 2 tablespoons mayonnaise, 1 tablespoon toasted sesame seeds, and more.

Yes, Asian Crab Cake Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Asian Crab Cake Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions