Crabcake Salad Recipe
Our house made crab cake is set atop mixed greens, a roasted corn medley, roasted red peppers, red onions and tossed in our house blood-orange vinaigrette
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Ingredients
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Crab Cakes
Salad
Blood-Orange Vinaigrette
Method
Prepare Crab Cakes
- 1
Mix Ingredients
In a large bowl, combine crab meat, mayonnaise, bread crumbs, egg, Dijon mustard, Old Bay seasoning, salt, and black pepper. Mix until well combined.
- 2
Form Cakes
Shape the mixture into patties, about 2-3 inches in diameter.
- 3
Prepare Salad and Vinaigrette
- 4
Make Vinaigrette
In a small bowl, whisk together blood orange juice, olive oil, honey, salt, and black pepper until emulsified.
- 5
Assemble Salad
In a large serving bowl, add mixed greens, roasted corn, roasted red peppers, and red onion. Drizzle with blood-orange vinaigrette and toss gently.
- 6
Serve
Top the salad with the cooked crab cakes and serve immediately.
