Asian Noodle Salad with Crab Cakes

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

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

Ingredients

Asia
Lunch
Starter
Main course
Dinner

Ingredients

Method