Crab Cakes over Asian Noodle Salad

Ingredients

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

Cooking Instructions

• Generously coat both sides of each crab cake with panko.
• Sauté in hot oil approximately 3-4 minutes per side or until cakes are golden brown and reach a minimum of 165°F.
• Meanwhile prepare dressing: Place dressing ingredients in a medium mixing bowl and blend well with a fork or whisk.
• Add noodle salad ingredients to dressing and toss to combine.
• Portion a quarter of the noodle salad on each serving plate and top with a crab cake. Garnish with fresh lime wedges, if desired.

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