Purple Crab Salad Recipe

Time1h 30m

Serves4

Our lump crab cake atop fresh spinach with roasted beets, local goat cheese, red onions, yellow peppers and glazed pecans with balsamic vinaigrette

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Ingredients

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1
Prepare the Roasted Beets
Preheat your oven to 400°F (200°C). Wrap the beets in aluminum foil and roast in the oven for about 45-60 minutes, or until tender. Allow to cool, peel, and slice into wedges.
2
Make the Crab Cakes
In a bowl, combine lump crab meat, breadcrumbs, egg, Dijon mustard, Worcestershire sauce, salt, and pepper. Form into patties and pan-fry in a skillet with olive oil over medium heat until golden brown on both sides, about 4-5 minutes per side.
3
Prepare the Salad Base
In a large salad bowl, add fresh spinach, sliced roasted beets, red onions, yellow bell peppers, and glazed pecans.
4
Assemble the Salad
Place the warm crab cakes on top of the salad base, crumble local goat cheese over the top, and drizzle with balsamic vinaigrette before serving.