Yield: 12 servings.
Dressing (yields 3 cups):
¾ cup Japanese yuzu fruit juice (can substitute lemon juice)
⅓ cup tamari (premium soy sauce)
¾ cup orange blossom honey
⅓ cup dark sesame oil
2 Tbsp. hot chili sesame oil
1½ cup exra virgin cold-pressed sesame oil
2 cups panko (Japanese bread) crumbs
½ cup each white and black sesame seeds
12 3-ounce Phillips Signature Crab Cakes, thawed according to package directions and kept chilled until ready to use
¼ cup peanut oil or enough to just coat bottom of nonstick skillet
6 oz. baby field greens
Prepare dressing by whisking all ingredients together in a bowl, pulsing in a food processor or blending in a blender. In small shallow bowl, mix panko crumbs and sesame seeds together. Pat crumbs 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 size, turning once or twice, as needed, until golden brown and centers reach a minimum internal temperature of 165°F.
Plate crab cake on bed of greens. Serve with ¼ cup portion of dressing on the side. Garnish, if desired, with assorted vegetables (such as edamame, finely julienned carrots, fresh snow peas and julienned daikon radish).