Jul 14 2026
Restaurants›RusTeak Thornton Park›Spinach Crab Salad* Recipe

Spinach Crab Salad* Recipe

Inspired by RusTeak Thornton Park
Time30m
Serves2

two eggs your way* with bacon, brunch spinach topped with blue crab meat, red onion, cherry tomato, avocado, and a sunny side up

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Ingredients

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Salad Base

Eggs

Seasoning

Method

Preparation of Ingredients

  1. 1

    Prepare the Vegetables

    Wash the fresh spinach thoroughly under cold water and pat dry with a paper towel. Halve the cherry tomatoes, thinly slice the red onion, and cube the avocado.

  2. 2

    Cook the Bacon

    In a skillet over medium heat, cook the bacon slices until crispy, about 6-8 minutes. Remove from the skillet and drain on paper towels, then chop into bite-sized pieces.

  3. 3

    Prepare the Crab Meat

    If using canned blue crab meat, drain it well. If using fresh crab, ensure it is cooked and flaked into large chunks.

Cooking the Eggs

  1. 4

    Cook the Eggs Sunny Side Up

    In the same skillet used for bacon (with a little of the bacon fat or olive oil), crack the eggs gently and cook over medium-low heat. Cover the skillet and cook until the whites are set but yolks are still runny, about 3-4 minutes.

Assembling the Salad

  1. 5

    Combine the Salad Ingredients

    In a large bowl, combine the spinach, cherry tomatoes, red onion, avocado, blue crab meat, and bacon. Drizzle with olive oil, and season with salt and black pepper. Toss gently to combine.

  2. 6

    Serve the Salad

    Divide the salad mixture onto plates. Top each serving with a sunny side up egg. Serve immediately and enjoy your Spinach Crab Salad!

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