Crab Cake Salad

 

Crab Cakes:

1 large egg 

2 tsp. Dijon mustard

1 tsp. Worcestershire sauce

1/2 tsp. cayenne pepper or 1/2 tsp. hot sauce

1 cup jumbo crab meat

1/2 cup Panko bread crumbs

2 Tbsp. fresh chopped parsley

salt and pepper to taste

Vegetable or Canola oil for frying.  Approximately 3-4 Tbsp

Heat oil in a large saute pan or cast iron skillet. 

Combine mayonnaise, egg, Dijon mustard, hot sauce or cayenne pepper and Worcestershire sauce in a bowl. 

In a separate bowl, mix crab meat, panko bread crumbs and parsley.  

Fold crab mixture into egg and mayo mixture.  Add salt and pepper.  

I use an ice cream scoop to form the same size balls.  Slightly flatten them out with your hand.

Cook the crab mixture over high heat in a large sauce pan with vegetable or canola oil until they are browned.  This will take 3-4 minutes.

Flip cakes to brown the other side for another 3-4 minutes.  Place them on a paper towel to drain.


Champagne Vinaigrette :

1/2 cup extra virgin olive oil

1/4 cup champagne vinegar

1 tsp honey

1/2 tsp dijon mustard

2 garlic cloves

1/4 cup chopped shallots

1 tbsp lemon juice

1/4 tsp each salt and pepper

6 cups butter leaf lettuce

1/4 cup chopped red onion

2 tbsp fresh dill for garnish

In a blender, combine all the ingredients for the vinaigrette and blend until smooth.

to serve, divide butter leaf lettuce on 4 plates and drizzle with desired amount of vinaigrette. Sprinkle with red onions. Top with 2 crab cakes and fresh dill.



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