Maryland Crab Cake Salad
Elevate your next meal with this fresh and flavorful Maryland Crab Cake Salad, a harmonious blend of golden, pan-seared lump crab cakes and a vibrant bed of mixed salad greens. Infused with the signature tang of Old Bay seasoning, Dijon mustard, and a touch of fresh parsley, the crab cakes boast a perfectly crispy exterior while remaining tender within. Paired with juicy cherry tomatoes, creamy avocado, crisp cucumbers, and a zesty lemon vinaigrette, this dish is as light as it is satisfying. Ready in just 30 minutes and perfect for a healthy lunch or dinner, this salad is a delicious way to showcase classic East Coast flavors with a modern, wholesome twist!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound Lump crab meat
- 0.5 cup Panko breadcrumbs
- 0.25 cup Mayonnaise
- 1 large Egg
- 1 teaspoon Dijon mustard
- 1 teaspoon Old Bay seasoning
- 1 tablespoon Fresh parsley, chopped
- 1 tablespoon Lemon juice
- 0.25 cup Olive oil or neutral oil for frying
- 4 cups Mixed salad greens
- 1 cup Cherry tomatoes, halved
- 0.5 cup Cucumber, sliced
- 1 medium Avocado, diced
- 0.25 cup Red onion, thinly sliced
- 0.5 cup Lemon vinaigrette dressing
Instructions
In a large bowl, gently combine lump crab meat, panko breadcrumbs, mayonnaise, egg, Dijon mustard, Old Bay seasoning, chopped parsley, and lemon juice. Be careful not to break up the crab meat too much.
Form the mixture into four evenly sized patties. Place them on a plate and refrigerate for at least 15 minutes to help them firm up.
Heat olive oil in a large skillet over medium heat. Once hot, gently place the crab cakes in the skillet.
Cook the crab cakes for 3-4 minutes on each side, or until golden brown and heated through. Remove from the skillet and place on a plate lined with paper towels to drain excess oil.
In a large salad bowl, combine the mixed salad greens, cherry tomatoes, cucumber slices, diced avocado, and red onion slices.
Drizzle the salad with lemon vinaigrette dressing, tossing gently to coat the greens and vegetables evenly.
Serve the salad on individual plates or a large platter. Top each salad serving with a warm crab cake.
Garnish with additional parsley or a wedge of lemon, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
2170 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.0 g | 221% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 518 mg | 173% | |
| Sodium | 2969 mg | 129% | |
| Total Carbohydrate | 69.2 g | 25% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 12.0 g | ||
| Protein | 98.4 g | 197% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 484 mg | 37% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 3449 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
