Crab Cake Salad Recipe, Easy to prepare, this salad makes an impressive first course or light lunch. The recipe can easily be doubled to serve 8 people.
Ingredients
- 1 pound cooked fresh crabmeat, flaked
- 1 egg, lightly beaten
- 1 cup plus 1 tablespoon mayonnaise
- 1/2 cup white bread crumbs or panko
- 4 green onions, white part only, thinly sliced
- 1/4 teaspoon salt, plus more, to taste
- 1/4 teaspoon white pepper, plus more, to taste
- Cayenne pepper, to taste (optional)
- 2 teaspoons Dijon mustard
- 1 1/2 tablespoons fresh lemon juice
- 2 tablespoons roughly chopped fresh dill
- 4 tablespoons (1/2 stick) unsalted butter
- 2 tablespoons olive oil
- Leaves from 1 head butter lettuce
- 6 radishes, cut into matchsticks
Preparation
- 1 In a bowl, using a fork, stir together the crabmeat, egg, the 1 tablespoon mayonnaise, the bread crumbs, green onions, the 1/4 teaspoon white pepper and cayenne. Form the mixture into 8 patties and place on a baking sheet. Cover with plastic wrap and refrigerate for at least 2 hours or up to 12 hours.
- 2 Using an immersions blender, blend the 1 cup mayonnaise, the mustard, lemon juice, salt, white pepper and cayenne until smooth. Add the dill and pulse to incorporate. Cover the dressing and refrigerate until ready to serve.
- 3 Line a baking sheet with paper towels. In an electric skillet set on 350°F., melt the butter with the olive oil. Fry the crab cakes, turning once, until crisp and golden brown, 5 to 6 minutes per side. Using a slotted spatula, transfer the crab cakes to the prepared baking sheet to drain.
- 4 Serve the crab cakes on a bed of lettuce and radishes. Pass the dressing alongside.
- 5 Serves 4.
