Crab Cake Salad Recipe

Crab Cake Salad Recipe

Prep Time

120 minutes

Cook Time

 

Serves

 
Crab Cake Salad Recipe

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.

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