Crab Cake Summer Salad

Ingredients

For the Crab Cakes

• 1 pound lump crabmeat, picked over
• 1/3 cup mayonnaise
• 1 large egg
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon seafood seasoning
• 1 tablespoon lemon juice
• 1/2 cup panko breadcrumbs
• 2 tablespoons chopped parsley
• 2 tablespoons neutral oil

For the Summer Salad

• 6 cups mixed greens
• 1 cup halved cherry tomatoes
• 1 cup diced cucumber
• 1 cup corn kernels, cooked and cooled
• 1 avocado, diced

For the Lemon Herb Dressing

• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• 1 tablespoon chopped dill
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 lemon, cut into wedges

Substitutions

• Cooked chopped shrimp can replace crab, though the cakes will be firmer.
• Crushed saltine crackers can replace panko with a slightly denser texture.
• Baby spinach can replace mixed greens.
• Fresh basil can replace dill for a sweeter herb profile.

Instructions

Step 1: Mix Gently

Whisk mayonnaise, egg, Dijon, Worcestershire, seafood seasoning, and lemon juice. Fold in crab, panko, and parsley without breaking the large flakes.

Step 3: Prepare the Salad

Arrange greens, tomatoes, cucumber, corn, and avocado in a large bowl, keeping the avocado pieces intact.

Step 5: Sear the Crab Cakes

Heat oil in a skillet over medium. Cook crab cakes 4 to 5 minutes per side until deep golden and the centers reach 145°F.

Step 7: Plate the Salad

Divide salad among four plates, place two hot crab cakes on each, drizzle with remaining dressing, and add lemon wedges.

How to Store Leftovers

Refrigerate cooked crab cakes within 2 hours for up to 3 days. Store greens, dressing, avocado, and cakes separately.

Freeze uncooked shaped crab cakes on a tray, then bag for up to 2 months. Thaw overnight before searing. Do not freeze the assembled salad.

Serving Leftovers

Reheat crab cakes in a 375°F oven for 8 to 10 minutes until 165°F when reheating leftovers. Add them to freshly dressed cold salad afterward.

What to Serve With It

• crusty bread
• chilled corn soup
• roasted asparagus
• lemon iced tea
• extra herb dressing

Common Mistakes to Avoid

• Overmixing and breaking the crab into paste.
• Skipping the chilling time.
• Using high heat that burns the outside before the center heats.
• Dressing greens before the crab cakes are ready.

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, ripeness, and substitutions.

Frequently Asked Questions