Lump Crab Cake Salad Recipe
Arugula, cherry tomatoes, avocado, honey mustard dressing
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.
Salad Components
Method
Preparation
- 1
Prepare the Dressing
In a small bowl, whisk together honey, Dijon mustard, apple cider vinegar, and olive oil. Season with salt and black pepper to taste. Set aside.
- 2
Prepare the Salad
In a large mixing bowl, combine arugula, halved cherry tomatoes, and diced avocado. Drizzle with olive oil and season with salt and black pepper. Toss gently to combine.
- 3
Form the Crab Cakes
In a separate bowl, gently mix lump crab meat with a pinch of salt and pepper. Form into small patties.
- 4
Cook the Crab Cakes
Heat a non-stick skillet over medium heat with a drizzle of olive oil. Cook the crab cakes for about 3-4 minutes on each side or until golden brown.
- 5