Crab Cake Salad Recipe
American · Main course · 30 min total
Crispy, golden crab cakes served over a bed of fresh greens with a tangy remoulade dressing. This recipe combines the best of both worlds: a satisfying seafood cake and a light, refreshing salad.
20
min prep
min prep
10
min cook
min cook
4
servings
servings
420
kcal/serving
kcal/serving
Ingredients
- 1 lb lump crab meat, picked over for shells
- 1/2 cup panko breadcrumbs
- 1/4 cup mayonnaise
- 1 large egg, lightly beaten
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tsp Old Bay seasoning
- 1/4 cup finely chopped red bell pepper
- 2 tbsp chopped fresh parsley
- 2 tbsp unsalted butter
- 6 cups mixed salad greens
- 1/2 cup cherry tomatoes, halved
- 1/4 cup remoulade sauce (store-bought or homemade)
Instructions
- In a large bowl, gently combine crab meat, panko, mayonnaise, egg, Dijon, Worcestershire, Old Bay, bell pepper, and parsley. Form into 4 patties.
- Heat butter in a large skillet over medium heat. Cook crab cakes for 4-5 minutes per side until golden brown and heated through.
- Divide salad greens and cherry tomatoes among 4 plates. Top each with a crab cake and drizzle with remoulade sauce.
Tips
- Chill crab cakes for 30 minutes before cooking to help them hold together.
- Use fresh lump crab meat for best flavor and texture.
- Remoulade can be made by mixing 1/2 cup mayo, 1 tbsp capers, 1 tbsp Dijon, 1 tsp lemon juice, and 1 tsp hot sauce.
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