Name: Chinese Crab Cake Salad
Ingredients: 4 cups plum sauce; ½ cup rice vinegar; ½ cup water; ½ cup cilantro leaves, chopped; 3 Tbsp. Thai sweet chili sauce; 3 Tbsp. sesame seeds, toasted; 4 tsp. Vietnamese chili garlic sauce; 2 tsp. garlic, finely minced; 2 tsp. fresh ginger, grated; 2 tsp. sesame oil; 4 lb. 8 oz. Napa cabbage, julienned fine; 3 lb. mesclun or baby lettuces; 4 lb. 8 oz. mini breaded Alaska Crab cakes, frozen (1 oz. each); 12 oz. red bell peppers, julienned fine; 12 oz. yellow bell peppers, julienned fine; 12 oz. red onions, sliced thin; 1 lb. 2 oz. rice sticks, crisp-fried; 72 tomato wedges; 2 cups green onions, chopped; 2 cups cilantro leaves, chopped; ¾ cup sesame seeds, toasted

CategorySalad

Fresh greens tossed with sweet bell peppers, onions and crispy rice noodles in a sweet and spicy Plum-Chile Dressing, topped with golden-brown bite-size Wild Alaska Crab cakes.

Yields1 Serving

Step 1.) Plum-Chile Dressing

4 cups plum sauce

½ cup rice vinegar

½ cup water

½ cup cilantro leaves, chopped

3 Tbsp. Thai sweet chili sauce

3 Tbsp. sesame seeds, toasted

4 tsp. Vietnamese chili garlic sauce

2 tsp. garlic, finely minced

2 tsp. fresh ginger, grated

2 tsp. sesame oil

Step 2.)

4 lb. 8 oz. Napa cabbage, julienned fine

3 lb. mesclun or baby lettuces

Step 3.) Alaska Crab cakes

4 lb. 8 oz. mini breaded Alaska Crab cakes, frozen (1 oz. each)

Step 4.)

12 oz. red bell peppers, julienned fine

12 oz. yellow bell peppers, julienned fine

12 oz. red onions, sliced thin

1 lb. 2 oz. rice sticks, crisp-fried

72 tomato wedges

2 cups green onions, chopped

2 cups cilantro leaves, chopped

¾ cup sesame seeds, toasted

Step 1. Plum-Chile Dressing

To make Plum-Chile Dressing, in bowl, mix all ingredients to blend thoroughly. Cover and refrigerate at least 2 hours before using. Makes about 6 cups.

Step 2.

In large bowl, toss cabbage and mesclun to mix.

Cover and refrigerate.

Step 3. Alaska Crab cakes

For each serving, deep-fry or pan-fry 3 crab cakes until golden and cooked through; drain.

Step 4.

In bowl, toss 5 oz. cabbage and mesclun mix with ½ oz. red peppers, ½ oz. yellow peppers, ½ oz. onions and a scant ¼ cup Plum-Chile Dressing to coat.

Add ¾ oz. rice sticks; toss gently. Plate. Top with 3 tomato wedges and crab cakes, a generous 1 Tbsp. green onions, 2 tsp. cilantro and 1 ½ tsp. sesame seeds.

Recipe and photo courtesy of The Alaska Seafood Marketing Institute

Ingredients