What You'll Need:

• 1/2 lb. crabmeat
• 1 stalk lemongrass, minced (tough outer leaves removed)
• 1/4 cup mayonnaise
• 2 teaspoons lime juice
• 1 tablespoon ground ginger
• salt and pepper to taste
• 2-3 tablespoons plus 1/4 cup panko bread crumbs
• about 1/2 cup carrots, julienned into 4"-5" pieces
• about 1/2 cup daikon radish, julienned into 4"-5" pieces .
• 2 cups baby greens, washed
• sprinkle of rice wine vinegar
• sprinkle of toasted sesame oil
• 2-3 tbsp canola, light olive or peanut oil

Step by Step:

Preparation Time: 30 minutes - 1 hour
Cooking Time: 30 minutes - 1 hour

• First, make the crab cakes. Begin by shredding the crab in a bowl.
• Mince a stalk of lemongrass--removing the tough outer leaves until you get to the tender inside of the stalk--and add to shredded crab.
• Add about 1/4 cup mayonnaise, about 2 teaspoons lime juice, 1 tablespoon ground ginger, salt and pepper (to taste), and a few tablespoons of panko, folding until well combined.
• Form into firm patties, coating both sides in more panko bread crumbs, and place in the refigerator 10-15 minutes to firm up. (The picture does not show firm patties; mold them firmer than this, or they will fall apart!)

• While the crab cakes are firming, julienne your carrot and daikon into pieces roughly 4-5 inches long, being sure to make them equal lengths and thicknesses.
• Plate your salads by setting down a small bed of baby greens and a row of daikon.
• Sprinkle with rice wine vinegar and toasted sesame oil. Finish with a row of carrots. Set aside.

• Cook crab cakes by adding 2-3 tbsp. oil in a skillet on medium-high heat. When hot, add the crab cakes.
• Cook each side until golden brown, flipping cakes once.
• Remove the crab cakes and let drain on a paper towel to absorb excess oil. Place on top of the salad, and serve!

Yield: 4 servings