Name: Asian Noodle Salad with Crab Cakes
Cuisine: Asia
Ingredients: ⅓ cup sliced scallions, including most of the green parts; ¼ cup finely chopped scallions or chives; ½ tablespoon Thai fish sauce; ½ pound backfin crabmeat; ¾ cup panko, divided; ½ tablespoon rice wine vinegar; 1 tablespoon freshly squeezed lime juice; ½ cup sugar snap peas, strings removed, if needed; 2 tablespoons chunky peanut butter; 3 tablespoons canola oil; 1 large egg, beaten; 1 teaspoon Old Bay lower-sodium seasoning; 1 teaspoon freshly squeezed lemon juice; 2 tablespoons mayonnaise; Freshly ground black pepper; 2 tablespoons dark sesame oil; ¼ cup thinly sliced radishes; 1 tablespoon coarsely chopped toasted peanuts, for garnish; 2 tablespoons chopped cilantro leaves; ¼ cup sliced canned water chestnuts, drained; 1 clove garlic, minced; 1 teaspoon minced fresh ginger root; 2 teaspoons firmly packed dark brown sugar; Red pepper flakes (optional); 1 (3-ounce) package udon noodles

Preparation info

Difficulty
Medium

Appears in

Cast-Iron Cooking for Two

By Joanna Pruess

Published 2019

About

When this colorful Asian noodle salad is dressed with tangy-sweet peanut vinaigrette and crowned with crunchy crab cakes, it rises to a festive level. With plenty of ingredients to add flavor, there are minimal additions to the crab so its sweet taste shines through. Enjoy it as a main course for lunch or dinner or as an appetizer for three.

Backfin crabmeat is a good option here because it’s about half the price of jumbo lump meat, tastes delicious, and doesn’t need to be broken ap