Marostica Recipe
Crab Cakes, Tomato, Corn, Avocado, Mixed Greens, And Sherry Vinagrette
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
Tomato and Corn Salad
Avocado and Mixed Greens
Sherry Vinaigrette
Method
Crab Cakes Preparation
- 1
Mix Ingredients
In a large mixing bowl, combine the crab meat, breadcrumbs, mayonnaise, Dijon mustard, egg, green onions, Old Bay seasoning, salt, and black pepper.
- 2
Combine Mixture
Gently fold the ingredients together until well combined, being careful not to break up the crab meat too much.
- 3
Shape Crab Cakes
Form the mixture into patties, about 2 inches in diameter. Place on a plate and refrigerate for at least 30 minutes to help them hold together.
- 4
Tomato and Corn Salad Preparation
- 5
Mix Salad Ingredients
In a medium bowl, combine the halved cherry tomatoes, sweet corn, red onion, and cilantro.
- 6
Season Salad
Add lime juice, salt, and black pepper to the mixture. Toss well to combine.
Avocado and Mixed Greens Preparation
- 7
Plate Greens and Avocado
On a serving plate, arrange the mixed greens and place the sliced avocado on top.
Sherry Vinaigrette Preparation
- 8
Make Vinaigrette
In a small bowl, whisk together the sherry vinegar, olive oil, Dijon mustard, honey, salt, and black pepper until emulsified.
