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Ingredients:

• 1 egg
• 1 small onion, minced
• 1 scallion, minced
• ½  teaspoon minced garlic
• ½  teaspoon curry powder
• ½  teaspoon fish sauce
• 1 teaspoon freshly cracked black pepper
• 2 tablespoons mayonnaise
• ½  teaspoon dried red chili flakes (optional)
• 1 ounce cellophane noodles, soaked in hot water for 30 minutes,

Drained, and chopped into 1/4-inch pieces (2/3 cup)

• 2/3 pound crabmeat, preferably dungeness or blue crab
• 1 ½  cup Japanese-style bread crumbs, preferably Panko brand
• 1/2 cup vegetable oil
• 4 cups baby greens
• 1 cup cilantro-curry mayonnaise

Directions:
Combine the first ten ingredients in a mixing bowl and mix well. Then add the crabmeat and the ½ cup bread crumbs and gently fold into the sauce, making sure the crabmeat remains in big pieces. Using wet bands form the crabmeat mixture into balls and gently press down the centers to make patties about 3 inches in diameter and I2 inch thick. Dredge the patties in the 1 cup bread crumbs and set aside.
Heat the oil over moderate heat in a large fry pan. Cook the cakes until nicely brown, about 3 minutes on each side.
To serve, place about 1 cup of baby greens on a plate and top with two cakes. Serve the curry-mayonnaise sauce on the side.