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crab cake salad recipe

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!
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
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.