This recipe keeps it simple by using our grocery-store crab cakes as your starting point. Whip up a flavorful noodle and vegetable salad and layer a crab cake right on top!
4 Phillips Maryland-Style Crab Cakes, thawed
1/2 cup panko (Japanese-style bread flakes)
peanut oil, as needed
lime wedges, as garnish
NOODLE SALAD:
4 oz. dry Japanese buckwheat (soba) or Chinese lo mein style noodles, cooked according to package directions, drained and held
8 fresh asparagus spears, cut into 1″ pieces and blanched
8 grape tomatoes, halved
1 cup carrots, julienne
2 oz. snow peas, trimmed and halved
DRESSING:
1/2 C. soy sauce
2 Tbsp. mirin (sweet cooking rice wine)
2 tsp. dark (pure) sesame oil
2 cloves fresh garlic, minced
2 tsp. fresh ginger, grated (or equivalent ginger powder)
2 Tbsp. dark brown sugar
2 tsp. A Taste of Thai garlic pepper sauce
Our classic Maryland Style Crab Cakes capture the authentic flavors of the Eastern Shore.
View our MD Style Crab CakesTry this crabby upgrade to classic mac & cheese - you'll have the whole family asking for seconds!
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