Summer Crab Cake Salads

For the crab cakes:
  • 1 lb. lump crab meat, drained and double-checked for shells
  • ¼ c. chopped green onion
  • ⅔ c. bread crumbs
  • 1 egg
  • ⅓ c. mayonnaise
  • 1 T. Worcestershire sauce
  • 1 tsp. grainy mustard
  • 1 tsp. seafood seasoning
  • Salt and pepper, to taste
  • 3–4 T. canola oil
For the dressing:
  • ½ c. mayonnaise
  • ¼ c. stone-ground mustard
  • 3 tsp. Worcestershire sauce
  • 2 tsp. chopped dill
  • 3 tsp. lemon juice
  • ¼ tsp. hot sauce
  • Salt and pepper, to taste
For the salad:
  • 16 oz. mixed greens
  • ¼ c. sliced green onions
  • 4-5 baby turnips, sliced
  • Shaved parmesan, to taste

To make the crab cakes, combine the lump crab meat, green onion, bread crumbs, egg, mayonnaise, Worcestershire, mustard, seafood seasoning, salt, and pepper in a large bowl. Use your hands to gently fold the mixture together until well incorporated.

Shape the crab mixture into patties. Place the patties on a large plate or baking sheet until you’re ready to fry.

Heat 1 tablespoon of canola oil in a large skillet over medium-high heat. When the oil is hot, gently place the crab cake patties into the skillet. (You will need to work in batches here – don’t overcrowd the skillet!) Cook the crab cake patties for 3-4 minutes per side until browned and cooked through. Add additional oil to the skillet as necessary.

To make the dressing, combine the mayonnaise, mustard, Worcestershire, dill, lemon juice, hot sauce, salt, and pepper. Whisk to combine and set aside until you’re ready to serve.

To assemble the salads, divide the greens, crab cakes, green onions, turnips, and shaved cheese evenly among four serving plates. Drizzle the dressing over the salads and serve immediately.

  • Yields: 4 servings
  • Preparation Time: 30 minutes
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