Crab Cake Salad Recipe

Welcome to this crab cake salad recipe, a fresh idea that pairs crisp greens with savory crab cakes. This dish is for people who enjoy light meals with a hint of coastal style. The salad includes a colorful blend of lettuce, sliced vegetables, and a dressing that offers both tang and zest. At the center of it all are crab cakes with a golden crust. Each patty is packed with lump crab meat and a mild hint of seasoning. It may sound simple, but the flavors are bold.

This crab cake salad recipe is a flexible choice for a weekday meal or a weekend treat. Get ready for a step-by-step guide that will help you create a tasty, crowd-pleasing dish.

Why You’ll Love This Recipe

There is something joyful about biting into a crunchy crab cake and then tasting the crisp bite of salad greens. This recipe highlights that contrast. You get a satisfying mix of textures, which keeps each bite interesting. The crab cakes have a soft center thanks to fresh crab meat, mayonnaise, and panko bread crumbs. Old Bay seasoning and a pinch of mustard add a kick. Meanwhile, the salad acts as a refreshing partner, offering a light base that balances the richness of the crab cakes.

Another appealing aspect is that this dish can suit casual or formal gatherings. You can plate it as a hearty lunch or present it as a classy appetizer. If you serve it with a drizzle of remoulade or a bright vinaigrette, it can turn into a dinner-worthy centerpiece.

This crab cake salad recipe also allows you to adjust elements based on your taste. Prefer a creamier dressing like aioli? Go ahead. Craving a tangy note? Add more lemon juice or a dash of vinegar. The result is something that feels fresh but also warm and comforting. You will get a fulfilling meal that does not leave you feeling heavy. That mix of flavor and lightness keeps many people coming back for seconds.

Ingredients

Below is a list of ingredients for both the crab cakes and the salad. Feel free to add extra toppings if you want more variety.

Crab Cakes

1. Lump Crab Meat (1 pound)
   • Look for fresh or pasteurized crabmeat from a trusted source. The flavor is mild, and the texture is light. Some people also like using crab legs meat.
2. Panko Bread Crumbs (1 cup)
   • These give the crab cakes a crisp bite. You can use standard bread crumbs if you prefer, but panko adds a nice airy crunch.
3. Mayonnaise (¼ cup)
   • Helps bind the mixture while giving a subtle richness. Some folks like to combine mayonnaise with a small spoonful of mustard.
4. Mustard (1 tablespoon)
   • Classic mustard or Dijon mustard both work well. The slight tanginess elevates the flavor.
5. Old Bay Seasoning (1 teaspoon)
   • Adds a signature taste that people often connect with seafood dishes. You can adjust the quantity to your liking.
6. Worcestershire Sauce (1 teaspoon)
   • Brings a savory depth. If you want a bit of spice, you can include a drop or two of hot sauce.
7. Salt and Pepper (to taste)
   • A simple combination that lets the crab flavor shine. Adjust according to your preference.
8. Egg (1 large)
   • Helps hold the crab cake mixture together, creating a patty that keeps its shape in the skillet.
9. Lemon Zest (from 1 lemon)
   • Delivers a citrusy note that pairs well with crab. Save the rest of the lemon to squeeze juice over your salad later.

Salad Base

1. Mixed Greens or Lettuce (4 cups)
   • You can use romaine, arugula, or a baby greens mix. Arugula offers a peppery twist, while romaine is crisp and mild.
2. Sliced Red Onion (¼ cup)
   • Adds sharpness and a splash of color. If the flavor is too strong, soak the slices in cold water for a few minutes.
3. Cucumber (1 small, sliced)
   • Offers coolness and crunch. You can peel it or leave the skin on for extra fiber.
4. Cherry Tomatoes (1 cup, halved)
   • Brings color and a pop of freshness. You can use grape tomatoes if they are more accessible.
5. Green Onions or Chives (2 tablespoons, chopped)
   • Optional garnish that adds a hint of onion flavor. It also makes your plate look attractive.

Dressing Options

1. Vinaigrette
   • A basic vinaigrette can be made by whisking together olive oil, vinegar, a dash of salt, pepper, and a drop of mustard. This dressing is light and zippy.
2. Remoulade
   • Made with mayonnaise, mustard, capers, and a few seasonings. A tangy choice that goes well with crab cakes.
3. Aioli
   • Similar to mayonnaise but often includes garlic. It brings a creamy element to the salad.

Choose the dressing you enjoy most. You can also drizzle lemon juice on the crab cakes right before serving if you want an extra pop of citrus.

How to Make Crab Cake Salad Recipe

Step 1: Prep the Crab Mixture

1. Gather Ingredients
   • Start by placing the lump crab meat in a large bowl. Make sure you check for any leftover shells. Gently remove them if you spot any. You do not want any gritty bits in your crab cake mixture.
2. Combine Wet Ingredients
   • In a small bowl, whisk together the mayonnaise, mustard, Worcestershire sauce, and a bit of lemon zest. Stir until smooth. This mixture will bring moisture and a touch of tang to the crab cakes.
3. Add Egg
   • Crack one large egg into the bowl with the wet mixture. Whisk again until well combined. This egg helps the crab cakes stay in one piece during cooking.
4. Season
   • Sprinkle in Old Bay seasoning, salt, and pepper. Gently stir. If you prefer, you can also add a pinch of red pepper flakes. This is your chance to layer in flavor.
5. Fold in Crab
   • Pour the wet mixture over the crab meat in the large bowl. Gently fold so you do not break up the crab too much.

Step 2: Add Bread Crumbs

1. Panko Time
   • Sprinkle panko bread crumbs into the bowl. You can start with about half a cup and gradually add more. The key is to reach a texture that holds together, but is not dry. Some people also like to add a few regular bread crumbs for variety.
2. Mix Gently
   • Use a spatula or your hands to fold the panko into the crab mixture. Do this with care to keep some lumps of crab intact. Overmixing could lead to dense patties.
3. Taste Check
   • Sample a small bit. Adjust salt, pepper, or seasoning if needed. If it tastes right, move on. If it seems bland, add a pinch of Old Bay or a small drop of Worcestershire sauce.

Step 3: Shape the Crab Cakes

1. Form Patties
   • Shape the crab mixture into patties. A typical size is around three inches wide and about an inch thick. You can make them bigger if you want a hearty portion.
2. Light Chill
   • Place the formed patties on a baking sheet or plate. Cover them and refrigerate for 20 to 30 minutes. This step helps them firm up. If you have more time, you can chill them for 1 to 2 hours. Some folks even prefer an overnight rest.
3. Check Consistency
   • After chilling, gently touch a patty. If it feels firm, that is good. If it feels too wet, you can sprinkle on a bit more panko. If it is dry, add a spoonful of mayonnaise and mix carefully.

Step 4: Cook the Crab Cakes

1. Heat Oil
   • Pour a tablespoon of canola oil (or your favorite cooking oil) into a large skillet. Heat over medium to medium-high heat. The oil is hot when a breadcrumb sizzles upon contact.
2. Place the Crab Cakes
   • Gently place the patties in the skillet. Do not overcrowd the pan. If your skillet is small, cook in batches. Each patty needs a bit of space for even browning.
3. Cook for 3-4 Minutes Per Side
   • The exact time depends on your stove and skillet. Flip carefully with a spatula. The crab cakes should turn golden brown. Once they are done on both sides, remove them and set aside on a plate lined with paper towels. This step absorbs extra oil.
4. Check Doneness
   • Peek inside one crab cake to ensure it is cooked through. The crab meat is already cooked in most store-bought varieties, but you still want the egg mixture to cook fully. A solid, warm interior is ideal.
5. Keep Warm
   • If you are cooking multiple batches, you can keep cooked patties warm in an oven set to about 200°F (93°C). That way, they remain crisp until you are ready to assemble the salad.

Serving and Storage Tips

Serving Tips

1. Assemble the Salad
   • Spread a bed of fresh mixed greens or lettuce on each plate. Scatter sliced cucumber, red onion, and cherry tomatoes on top.
2. Add the Crab Cakes
   • Place one or two crab cakes in the center or on one side of the salad. If you want to get creative, cut a patty in half and fan it across the greens. This shows off the flaky texture.
3. Drizzle
   • Spoon a bit of vinaigrette, remoulade, or aioli over the crab cakes. Drizzle the remaining dressing over the greens. For a citrus boost, squeeze some lemon juice on top.
4. Garnish
   • A sprinkle of chopped green onions or chives adds an extra pop of color. You can also add a few capers if you enjoy that briny taste.

Storage Tips

1. Refrigerate Leftovers
   • If you have extra crab cakes, place them in an airtight container. Store them in the fridge for up to two days. The salad greens should be stored separately, or they might wilt.
2. Reheat Options
   • Warm crab cakes in a skillet over medium heat with a small amount of oil. About 3 to 4 minutes on each side should do. You can also place them in a 350°F (175°C) oven for about 10 minutes. Microwaving is an option, but it might soften the crispy exterior.
3. Dressing
   • If you made extra dressing, keep it in a sealed container in the fridge. Vinaigrette can stay fresh for about a week, while mayonnaise-based dressings like remoulade or aioli last around three to four days, depending on the freshness of ingredients.
4. Other Uses
   • Leftover crab cakes can also be tucked into a sandwich. Spread some sauce on bread, add lettuce and tomato, and enjoy.

This resource offers a range of information on safe food handling, preparation, and storage to prevent foodborne illnesses: FOOD SAFETY AND INSPECTION SERVICE

Helpful Notes

Ingredient Swaps

1. Crab Meat Variations
   • If lump crab meat is not available, you can use claw meat. It may have a slightly stronger taste, but it still works. You can also shred crab legs, though it involves extra work.
2. Seasoning Choice
   • Old Bay is a go-to for this dish. You can experiment with other blends if you like. A pinch of garlic powder or onion powder can be added. Just be sure not to overpower the crab flavor.
3. Binders
   • Mayonnaise and eggs are common binders. If you are watching your intake, you can try Greek yogurt. Keep in mind that it changes the taste and texture a bit.
4. Gluten-Free Option
   • Use gluten-free bread crumbs or gluten-free panko. Everything else in this recipe is usually gluten-free, but check labels just to be sure.
5. Dressings
   • You have options like vinaigrette, remoulade, or aioli. If you want a lighter dressing, try a lemon-based blend with olive oil and a pinch of salt and pepper.

Cooking Tips

1. Pan Temperature
   • Monitor your skillet temperature. If it is too high, the outside of the crab cakes may burn while the inside remains undercooked. Medium or medium-high heat is often the sweet spot. If the oil starts to smoke, reduce the heat.
2. Do Not Overcrowd
   • Placing too many patties in one skillet can lead to uneven cooking. Cook in smaller batches so each crab cake has enough space.
3. Shape and Thickness
   • Thicker crab cakes take a bit longer to cook. Keep them around an inch thick for a nice texture. If they are too thin, they can dry out.
4. Timing
   • Generally, 3-4 minutes per side is enough. If you see the edges turning golden brown and the center looks firm, it is time to flip.
5. Extra Crunch
   • For people who love a crisp surface, you can coat each patty with a thin layer of panko bread crumbs just before placing them in the skillet.

Flavor Ideas

1. Herbs and Spices
   • Try adding fresh parsley, chives, or cilantro. They bring bright notes that pair well with crab. A dash of cayenne pepper or chili powder can add some heat if you are adventurous.
2. Zesty Twist
   • Lemon zest is great. You can also use lime zest for a different citrus highlight. Squeeze fresh lemon or lime juice on the finished patties for an extra punch.
3. Sauces
   • While remoulade and aioli are standard, you can create a light sauce by mixing Greek yogurt, garlic, lemon juice, and dill. This cool, creamy element contrasts with the crunchy exterior of the cakes.
4. Salad Add-Ons
   • Top your greens with sliced avocado. These toppings add more layers of texture and flavor. Hard-boiled egg slices can also give a protein boost.
5. Bread vs. No Bread
   • You can turn your crab cake salad into a crab cake sandwich by tucking the patties into rolls or buns. Pile on lettuce, tomato, or pickles. But if you prefer to keep it light, skip the bread and stick to the salad.

Extra Techniques

1. Oven-Baked Crab Cakes
   • For a lower-fat approach, you can bake your patties. Preheat your oven to 400°F (205°C). Lightly oil a baking sheet or use parchment paper. Place the patties on the sheet and bake for 10-12 minutes on each side. Flip once for even browning. Keep an eye on them to avoid overcooking.
2. Air Fryer Method
   • An air fryer can deliver crisp crab cakes with minimal oil. Preheat it to 375°F (190°C). Lightly coat each patty with cooking spray. Arrange them in a single layer in the air fryer basket. Cook for 6-8 minutes on one side, then flip and cook for another 3-4 minutes. Check them for a golden surface.
3. Freezing the Patties
   • You can prepare and freeze uncooked crab cakes. Wrap each patty in plastic wrap, then place them in a freezer-safe bag. They keep well for up to one month. Thaw them in the fridge before cooking.
4. Taste and Adjust
   • Always taste your mix before you cook. This is your chance to adjust seasoning and ensure each patty is full of flavor.

Conclusion

Crab cake salad brings a refreshing twist to classic seafood dishes. The light crunch of lettuce and sliced vegetables meets the warm, savory goodness of a crab cake. Making this crab cake salad recipe at home is a chance to enjoy a meal that feels balanced. The steps are simple: create a soft mix of crab meat, shape your patties, then cook until golden. Add your favorite greens, a tangy dressing, and some garnishes. It takes a bit of patience to let the mixture firm up in the fridge, but the results are worth it.

You can serve this dish for casual meals or arrange it with extra flair for a special day. Each bite offers a mix of bright vegetables, sweet crab, and a light crunch. With these tips and variations, you can shape your own version that fits your taste. Enjoy every forkful!

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Crab Cake Salad Recipe

Rebecca Blumer

Learn to prepare the ultimate crab cake salad! From crispy crab cakes to zesty dressings, follow this easy recipe and create a perfect meal today!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course Salad

Cuisine American

Servings 4

Calories 320 kcal

Ingredients

  

Crab Cakes:

• 1 pound lump crab meat
• 1 cup panko bread crumbs
• ¼ cup mayonnaise
• 1 tablespoon mustard classic or Dijon
• 1 teaspoon Old Bay seasoning
• 1 teaspoon Worcestershire sauce
• 1 large egg
• Zest of 1 lemon
• Salt and pepper to taste

Salad Base:

• 4 cups mixed greens or lettuce
• ¼ cup sliced red onion
• 1 small cucumber sliced
• 1 cup cherry tomatoes halved
• 2 tablespoons chopped green onions or chives optional

Dressing (choose one):

• Vinaigrette: Olive oil vinegar, salt, pepper, and mustard
• Remoulade: Mayonnaise mustard, capers, and seasonings
• Aioli: Mayonnaise with garlic

Instructions

 

Step 1: Prep the Crab Mixture

• Gather Ingredients:

  Start by placing the lump crab meat in a large bowl. Make sure you check for any leftover shells. Gently remove them if you spot any. You do not want any gritty bits in your crab cake mixture.
• Combine Wet Ingredients:

  In a small bowl, whisk together the mayonnaise, mustard, Worcestershire sauce, and a bit of lemon zest. Stir until smooth. This mixture will bring moisture and a touch of tang to the crab cakes.
• Add Egg:

  Crack one large egg into the bowl with the wet mixture. Whisk again until well combined. This egg helps the crab cakes stay in one piece during cooking.
• Season:

  Sprinkle in Old Bay seasoning, salt, and pepper. Gently stir. If you prefer, you can also add a pinch of red pepper flakes. This is your chance to layer in flavor.
• Fold in Crab:

  Pour the wet mixture over the crab meat in the large bowl. Gently fold so you do not break up the crab too much.

Step 2: Add Bread Crumbs

• Panko Time:

  Sprinkle panko bread crumbs into the bowl. You can start with about half a cup and gradually add more. The key is to reach a texture that holds together, but is not dry. Some people also like to add a few regular bread crumbs for variety.
• Mix Gently:

  Use a spatula or your hands to fold the panko into the crab mixture. Do this with care to keep some lumps of crab intact. Overmixing could lead to dense patties.
• Taste Check:

  Sample a small bit. Adjust salt, pepper, or seasoning if needed. If it tastes right, move on. If it seems bland, add a pinch of Old Bay or a small drop of Worcestershire sauce.

Step 3: Shape the Crab Cakes

• Form Patties:

  Shape the crab mixture into patties. A typical size is around three inches wide and about an inch thick. You can make them bigger if you want a hearty portion.
• Light Chill:

  Place the formed patties on a baking sheet or plate. Cover them and refrigerate for 20 to 30 minutes. This step helps them firm up. If you have more time, you can chill them for 1 to 2 hours. Some folks even prefer an overnight rest.
• Check Consistency:

  After chilling, gently touch a patty. If it feels firm, that is good. If it feels too wet, you can sprinkle on a bit more panko. If it is dry, add a spoonful of mayonnaise and mix carefully.

Step 4: Cook the Crab Cakes

• Heat Oil:

  Pour a tablespoon of canola oil (or your favorite cooking oil) into a large skillet. Heat over medium to medium-high heat. The oil is hot when a breadcrumb sizzles upon contact.
• Place the Crab Cakes:

  Gently place the patties in the skillet. Do not overcrowd the pan. If your skillet is small, cook in batches. Each patty needs a bit of space for even browning.
• Cook for 3-4 Minutes Per Side:

  The exact time depends on your stove and skillet. Flip carefully with a spatula. The crab cakes should turn golden brown. Once they are done on both sides, remove them and set aside on a plate lined with paper towels. This step absorbs extra oil.
• Check Doneness:

  Peek inside one crab cake to ensure it is cooked through. The crab meat is already cooked in most store-bought varieties, but you still want the egg mixture to cook fully. A solid, warm interior is ideal.
• Keep Warm:

  If you are cooking multiple batches, you can keep cooked patties warm in an oven set to about 200°F (93°C). That way, they remain crisp until you are ready to assemble the salad.

Video

Notes

Nutrition Information (Per Serving)

• Calories: 320
• Fat: 18g
• Saturated Fat: 3g
• Cholesterol: 110mg
• Sodium: 670mg
• Carbohydrates: 20g
• Fiber: 3g
• Sugar: 2g
• Protein: 21g

 

Disclaimer: The nutrition information provided is estimated based on automated calculations and should be viewed as an approximation. These values are offered as a helpful reference and may vary depending on specific ingredients and brands used. For the most accurate results, please consult your own nutritional data or preferred brand values.

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