Crab cakes and summertime just go hand in hand. We love switching up our crab cakes with different international flavor profiles and Asian is just a perfect match. The arugula base for these crab cakes lend just the right amount of crunch and peppery goodness. The sriracha mixture drizzled over the top adds a nice kick. These are perfect for lunch or dinner (even breakfast, in my opinion).
INGREDIENTS 1 c mayo 1-2 sriracha 1 T white miso 1 T hoisin sauce 1/2 t fish sauce 1 T minced fresh ginger 1 clove garlic 1 lg egg (we used a duck egg, but chicken works also) 16 oz. crabmeat 1 c panko 2 T avocado oil 2 cup arugula
DIRECTIONS Mix together mayo and sriracha, set aside. In medium bowl, mix miso, hoisin, fish sauce, ginger, garlic, and egg. Whisk together until completely blended. Gently fold in crab and panko until blended. Heat avocado oil in pan over medium heat. Shape crab mixture into 8 patties and cook in hot oil. Place arugula on four plates. Top with crab cakes and drizzle with sriracha sauce.