Asian Crab Cake Salad

• 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.

egg, mayonnaise, sesame seeds, chilegarlic sauce, ginger root, sesame oil, soy sauce, fresh crabmeat, salt, butter, arugula, mayonnaise, chilegarlic sauce, rice vinegar, lemon juice

Taken from allrecipes.com/recipe/asian-crab-cake-salad/ (may not work)