Southwest Crab Cake Salad Recipe
Blue Lump Crab cakes on greens with red onion, grilled corn, avocado, Romas, crispy tortilla strips and green goddess dressing.
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
Make the Crab Cakes
In a bowl, gently combine blue lump crab meat, panko breadcrumbs, egg, mayonnaise, Dijon mustard, chopped parsley, cayenne pepper, salt, and black pepper. Form the mixture into patties.
Cook the Crab Cakes
Heat a non-stick skillet over medium heat and add a little oil. Cook the crab cakes for about 4-5 minutes on each side until golden brown. Remove from heat and set aside.
Assemble the Salad
In a large bowl, layer mixed salad greens, sliced red onion, grilled corn, diced avocado, and chopped Roma tomatoes.
Serve
Top the salad with the cooked crab cakes, crispy tortilla strips, and drizzle with green goddess dressing. Serve immediately.