Crab Cake Salad

Recipe

Main Dish
Crab Cake Salad

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Recipe Data

12
Servings
50min
Prep
3hr10min
Total

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    Description

    Everyone needs a good crab cake recipe, and this one is it. Serve them over a fresh salad with a homemade orange vinaigrette. 

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    Servings and Ingredients

    Ingredients
    Serves 12
    QuantityIngredientAdd
    Crab Cake Salad
    3 lbs.Alaska Bairdi snow crab clusters
    2Hy-Vee large eggs, lightly beaten
    1 c.Hy-Vee plain panko bread crumbs
    ¼ c.green onions, sliced
    ¼ c.Hy-Vee mayonnaise
    1 tsp.Old Bay seasoning
    2 tsp.fresh lemon juice
    1 tsp.Hy-Vee stone ground Dijon mustard
    2 tbsp.Gustare Vita olive oil, divided
    Orange Vinaigrette
    ½ tsp.orange zest
    3 tbsp.fresh orange juice
    1 ½ tsp.aged white balsamic vinegar
    1 ½ tsp.Hy-Vee honey
    ½ tsp.Hy-Vee stone ground Dijon mustard
    3 tbsp.Gustare Vita olive oil

    Things To Grab

    • Medium bowl
    • Large nosntick skillet
    • Small bowl
    • Whisk

    Directions

    1. Remove crab meat from shells; set aside. Combine eggs, bread crumbs, green onions, mayonnaise, Old Bay seasoning, lemon juice, and mustard in a medium bowl. Gently stir in crab meat. Shape mixture into 12 (1/2-inch-thick) patties. Cover and chill for 2 hours. 

    2. Make Orange Vinaigrette: Whisk together orange zest, orange juice, balsamic vinegar, honey, and mustard. Slowly whisk in olive oil. Cover and refrigerate until ready to serve.

    3. Heat oil in a large nonstick skillet over medium heat. Cook crab cakes in batches for 6 to 8 minutes or until golden brown, turning halfway though. Serve with Orange Vinaigrette.

    Nutrition facts

    Servings

    550 Calories per serving

    Amounts Per Serving

    • Total Fat: 27g
    • Cholesterol: 215mg
    • Sodium: 960mg
    • Total Carbohydrates: 37g
    • Protein: 45g

    Daily Values

    0%
    Iron 15%
    0%
    Calcium 15%
    0%
    Vitamin D 6%
    0%
    Potassium 8%

    Recipe Source:

    Hy-Vee Monthly Ad December 2018