Food You Can Eat: “Asian”-ish Crab Cakes with a Warm Burrata Salad

Now HERE’S a “fusion” meal you’ve never had. It was born out of desperation. I delegate all hunting and gathering and I found myself with supermarket crab cakes from its seafood counter, instead of the crab meat I had requested, and a good hunk of burrata that the same supermarket was offering as a loss leader because it was a new offering from them. For the crab cakes I was going to make a dill sauce but when I tried to describe to The Better Half where the dill was in the rooftop herb garden I gave up. This is what I made. It takes all of 10 minutes, and somehow, believe it or not, it works.


Approximately 3/4 lb. supermarket breaded crab cakes

Some peanut oil

A bottle of soy sauce

A generous helping of spinach leaves, washed

A few plum tomatoes, sliced horizontally

A hunk of burrata, either sliced or pulled apart

Oil and vinegar salad dressing

Preheat an oven to about 200 degrees. On two oven-proof dinner plates (most of them are, for what you’re doing), slice the room-temp spinach, tomatoes, and the burrata and put them in so the burrata melts a little and everything gets nice and warm. Five minutes maybe. I have my CERN-quality Viking so this took less time. In a skillet, pour in a little peanut oil and heat over high heat. Add the crab cakes. They’re already pre-cooked, so you’re just warming them up, too. After a couple of minutes flip them over and do their other sides.

Remove the plates from the oven. Push the salad to one side. On the other side put the crab cakes. Spoon soy sauce over the crab cakes and oil and vinegar over the salad. I have no idea why this works but it does. It’s quite tasty.



  1. I have no idea why this works but it does. It’s quite tasty.

    It’s the cheese, Matt.  It’s always the cheese.

  2. Pre-pandemic, many local restaurants were featuring burrata. Some erred to the side of “as big as a small child’s head”, and others had bland results. This was around the same time that “foraged” was a trend (nettle pasta, anyone?) and one that was good featured foraged herbs, onions, and mushrooms.

    • Yes, burrata is one of those things that seemed have come out of nowhere. I remember a decade ago, maybe a little more, all of a sudden everyone was serving and drinking Barolo wine, and then before that Malbec. 

  3. One time we had this fabulous pesto in the Cinque Terra and my friends spent months at home trying to recreate it. 

    In the end, they discovered that it was 95% cheese, with enough basil to make it green, and good olive oil. 

    Tis always the cheese. 

Leave a Reply