Chinese Crab Cake Salad

Category

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.

Chinese Crab Cake Salad
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
1

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.
2

In large bowl, toss cabbage and mesclun to mix.

3

Cover and refrigerate.

4

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

Step 4.
5

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.

6

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
Alaska Seafood Marketing Institute
      

Ingredients

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

Directions

Step 1. Plum-Chile Dressing
1

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.
2

In large bowl, toss cabbage and mesclun to mix.

3

Cover and refrigerate.

4

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

Step 4.
5

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.

6

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.

Chinese Crab Cake Salad

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