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
Try this crabby upgrade to classic mac & cheese - you'll have the whole family asking for seconds!
View the recipeOur Herb Grilled Steak with Crab Stuffed Mushroom recipe puts a delicious new twist on surf & turf!
Let's get grilling!