Crab Cake Salad with Citrus Salad Dressing Recipe
Pan-seared crab cakes served over crisp greens with fresh vegetables and a bright homemade citrus dressing. This coastal comfort food recipe is fresh, flavorful, and perfect for warm-weather lunches, dinners, or brunch.
Equipment
- Large mixing bowl
- Measuring Cups and Spoons
- Cutting Board and Knife
- Large skillet or cast iron skillet
- Spatula or fish turner
- Small whisk or spoon
- Small bowl or mason jar
- Baking sheet or tray
- Large salad bowl or serving platter
Ingredients
For the Crab Cakes
- 1 lb lump crab meat
- ⅓ cup mayonnaise
- 1 large egg
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 tablespoon fresh lemon juice
- ½ teaspoon Old Bay seasoning
- ¼ cup finely diced red bell pepper
- 2 tablespoon chopped green onions
- ½ cup panko breadcrumbs
- Salt and black pepper to taste
- 2 tablespoon olive oil
For the Citrus Salad Dressing
- ¼ cup orange juice
- 2 tablespoon lemon juice
- 1 tablespoon lime juice
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- ⅓ cup olive oil
- Salt and black pepper to taste
For the Salad
- 5 –6 cups mixed greens
- ½ cup cherry tomatoes halved
- ½ cucumber sliced
- ¼ red onion thinly sliced
- Feta cheese optional
Instructions
Make the Crab Cakes
- In a large bowl, whisk together the mayonnaise, egg, Dijon mustard, Worcestershire sauce, lemon juice, and Old Bay seasoning.
- Gently fold in the crab meat, red bell pepper, green onions, and panko breadcrumbs. Season with salt and black pepper.
- Form the mixture into 4–6 crab cakes and place on a tray or plate. Refrigerate for 20–30 minutes.
- Heat olive oil in a skillet over medium heat.
- Cook the crab cakes for 3–4 minutes per side, or until golden brown and crispy.
Make the Citrus Dressing
- In a small bowl or jar, combine the orange juice, lemon juice, lime juice, honey, Dijon mustard, salt, and pepper.
- Slowly whisk in the olive oil until smooth and combined.
- Taste and adjust seasoning if needed.
Assemble the Salad
- Wash and dry the mixed greens, then slice the cucumber, halve the cherry tomatoes, and thinly slice the red onion.
- In a large salad bowl or serving platter, combine the mixed greens, cucumber, cherry tomatoes, and red onion.
- Plate the crab cakes.
- Set out the salad, crab cakes, and dressing to assemble when ready to enjoy.
Notes
- Chill the crab cakes before cooking to help them hold together.
- Lump crab meat provides the best texture and flavor.
- Store leftover dressing separately and shake before serving.
- Serve immediately for the freshest texture and flavor.
