Crispy Crab Cake Salad (Ready in 25 Minutes!)
Whip up a fresh crab cake salad in 25 mins! Healthy, flavorful, and just 300-350 calories per serving. Perfect for quick lunches or dinners!
Ingredients
- 1 pound fresh or canned crab meat
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 1 egg beaten
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1/4 cup chopped red bell pepper
- 1/4 cup chopped green onions
- 1 tablespoon Old Bay seasoning
- Salt and pepper to taste
- Mixed greens to serve
- Lemon wedges for garnish
Instructions
- Gather Ingredients: Ensure all ingredients are prepped and ready. Check for any required substitutions or additional seasoning.
- Mix Ingredients: In a large bowl, combine the crab meat, breadcrumbs, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, red bell pepper, green onions, Old Bay seasoning, and salt and pepper.
- Form Cakes: Once mixed, shape the mixture into small patties. Aim for a size that will cook evenly, usually about 2-3 inches in diameter.
- Chill Mixture: Place the formed cakes on a plate and refrigerate for at least 30 minutes. Chilling helps them hold their shape while cooking.
- Cook Crab Cakes: Heat a skillet over medium heat and add a bit of oil. Cook each crab cake for about 4-5 minutes on each side, or until golden brown.
- Prepare Salad Base: While the crab cakes are cooking, prepare a bed of mixed greens on a serving plate.
- Assemble Salad: Once the crab cakes are cooked, place them atop the greens. Garnish with lemon wedges for added flavor.