Asian Crab Cake Salad

1 cup panko (Japanese bread crumbs)

1 egg, beaten

2 tablespoons mayonnaise

1 tablespoon toasted sesame seeds

1 teaspoon chile-garlic sauce (such as Sriracha®)

1 teaspoon grated fresh ginger root

1 teaspoon sesame oil

¼ teaspoon soy sauce

1 pound fresh crabmeat, well drained

salt and ground black pepper to taste

¼ cup panko (Japanese bread crumbs)

2 tablespoons butter

6 cups arugula leaves

2 tablespoons mayonnaise

1 tablespoon chile-garlic sauce (such as Sriracha®)

1 tablespoon rice vinegar

1 tablespoon lemon juice

Mix 1 cup panko, egg, 2 tablespoons mayonnaise, sesame seeds, 1 teaspoon chile-garlic sauce, ginger, sesame oil, and soy sauce together in a large bowl; season with salt and pepper. Fold crabmeat into the panko mixture. Cover bowl with plastic wrap and refrigerate 1 hour.

Spread 1/4 cup panko onto a plate. Shape crab mixture into 6 small, thick patties; press into the panko to coat.

Melt butter in a skillet over medium heat. Cook crab cakes in the melted butter until golden brown, about 4 minutes per side.

Put 1 cup arugula on each of 6 plates. Top each pile of arugula with a crab cake.

Whisk 2 tablespoons mayonnaise, 1 tablespoon chile-garlic sauce, rice vinegar, and lemon juice together in a bowl until smooth; drizzle over arugula and crab cakes.