- Yield: 4 servings
crab cake salad
Recipe courtesy of Kellen Gulllatt, Executive Chef, The Lakes Country Club Association (Palm Desert, Calif.)
Ingredients
- Ingredients for Crab Cakes:
- backfin crab - 1 can
- mayonnaise - 1/3 cup
- panko crumbs - 1 cup
- parsley - 1 Tbsp., finely chopped
- red bell pepper - 1/4 cup, finely chopped
- Old Bay seasoning - 1/2 tsp.
- Tabasco sauce - 1 tsp.
- kosher salt - 1/4 tsp.
- black pepper - as needed
- Ingredients for Dressing:
- mayonnaise - 1/4 cup
- sambal chilli - 1 tbsp.
- sweet Thai chili - 1 tbsp.
- rice wine vinegar - 1/2 tsp.
- agave syrup - 1/2 tsp.
- cilantro - 1 tsp., finely chopped
- salt - 1/4 tsp.
- ground Tellicherry peppercorn - pinch
- spring mix - 5 oz.
- coconut oil - 2 Tbsp.
Instructions
- Preheat oven to 350°F.
- In a large mixing bowl, mix all the crab cake ingredients until combined.
- Portion crab cakes to 5 ounceS each.
- Place on parchment paper in a sheet pan and place in the refrigerator.
- In a medium mixing bowl, combine and mix dressing ingredients; adjust seasoning if need.
- Preheat a large pan on medium-high heat.
- Pour in coconut oil and place crab cakes in pan. Sear for 3-4 minutes then turn cakes over and place pan in oven. Bake for 10 minutes.
- While crab cakes bake, toss spring mix with dressing. Reserve half the dressing to drizzle on top of crab cakes.
- Place tossed spring mix on a plate. Place a crab cake on top of spring mix. Drizzle reserved dressing on top of crab cake and greens.
