Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crab Cakes
Citrus Salad
Ginger Vinaigrette
Method
Crab Cakes
- 1
Prepare the Mixture
In a large mixing bowl, combine the crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, and egg. Mix well until all ingredients are thoroughly combined.
- 2
Add Dry Ingredients
Stir in the breadcrumbs, finely chopped green onions, salt, and black pepper. Mix until the mixture holds together.
- 3
Form Cakes
Using your hands, form the mixture into small patties, about 2-3 inches in diameter.
- 4
Cook the Crab Cakes
In a large skillet, heat the olive oil over medium heat. Add the crab cakes and cook for 4-5 minutes on each side, or until golden brown and crispy.
Citrus Salad
- 5
Prepare the Citrus
Peel and segment the orange and grapefruit. Cut the avocado into cubes.
- 6
Assemble the Salad
In a large bowl, combine the mixed salad greens, citrus segments, and avocado. Season with a pinch of salt and black pepper.
Ginger Vinaigrette
- 7
Mix the Vinaigrette
In a small bowl, whisk together the grated ginger, olive oil, rice vinegar, honey, soy sauce, and season with salt and black pepper to taste.
