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!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

Heat olive oil in a large skillet over medium heat. Once hot, gently place the crab cakes in the skillet.

Step 4

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.

Step 5

In a large salad bowl, combine the mixed salad greens, cherry tomatoes, cucumber slices, diced avocado, and red onion slices.

Step 6

Drizzle the salad with lemon vinaigrette dressing, tossing gently to coat the greens and vegetables evenly.

Step 7

Serve the salad on individual plates or a large platter. Top each salad serving with a warm crab cake.

Step 8

Garnish with additional parsley or a wedge of lemon, if desired. Serve immediately and enjoy!

Nutrition Facts

Serving size	1407.6 grams (1407.6g)

Amount per serving	% Daily Value*
Calories	2170

Total Fat 172.00g	221%
Saturated Fat 23.60g	118%
Polyunsaturated Fat 2.10g
Cholesterol 519mg	173%
Sodium 2969mg	129%
Total Carbohydrate 69.20g	25%
Dietary Fiber 16.10g	58%
Total Sugars 12.00g
Protein 98.40g	197%

Vitamin D 54IU	269%
Calcium 485mg	37%
Iron 10mg	53%
Potassium 3449mg	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.

Source of Calories

Fat: 69.8%

Protein: 17.7%

Carbs: 12.5%