Yield: 12 servings.
12 3-ounce Phillips Signature Crab Cakes
2 cups panko (Japanese bread crumbs)
½ cup white sesame seeds
½ cup black sesame seeds
as needed, peanut oil to coat bottom of nonstick skillet
6 oz. baby field greens
Dressing:
¾ cup Japanese yuzu fruit juice (can substitute lemon juice or Valencia sour orange juice)
⅓ cup tamari (premium soy sauce)
¾ cup orange blossom honey
⅓ cup dark sesame oil
2 Tbsp. hot chili sesame oil
1½ cups extra virgin cold-pressed sesame oil
Thaw crab cakes according to package directions. Prepare dressing by whisking all ingredients together in a bowl. Set aside.
Mix panko crumbs and sesame seeds together. Pat crumb mixture into both sides of crab cakes. Heat oil over medium heat. Do not allow to overheat or smoke.
Saute crab cakes 3-5 minutes per side, turning once or twice as needed, until golden brown and centers reach a minimum internal temperature of 165°F.
To serve: Plate crab cake on a bed of greens. Serve with ¼ cup dressing on the side. Garnish with assorted vegetables.
