Crab Cake Summer Salad

Crab Cakes

Enjoy this crab cake recipe on its own or with our delicious summer salad!

CRAB CAKES

INGREDIENTS:

  • 1/2 Pound Jump Lump Crab

  • 1/4 Cup Finely Chopped Celery

  • 1/4 Cup Red Onion

  • 1/4 Cup Red Pepper

  • 2 Tablespoons Fresh Chopped Parsley

  • 1 Tablespoon Fresh Chopped Basil

  • 1/4 Teaspoon Dijon Mustard

  • 1/4 Cup Panko Breadcrumbs

  • Zest of Half a Lemon

  • 3 Tablespoons Mayo

  • Old Bay Seasoning (as preferred)

DIRECTIONS:

  1. Preheat oven to 500 degrees

  2. In a mixing bowl combine mayo, lemon zest, and old bay seasoning

  3. Fold in celery, red pepper, onion, parsley, basil, and panko

  4. Gently fold in the crab and make sure everything is evenly combined

  5. Taste the mix and decide if you want to add more seasoning

  6. Form 3” patties with the mix and place on a greased baking sheet

  7. Bake for approximately 8 minutes or until golden

  8. Let cool and enjoy with the aioli and salad below!

AIOLI

INGREDIENTS:

  • 1/2 Cup Mayo

  • 1/2 Cup Sour Cream

  • Juice of 1 Lemon

  • Teaspoon of Sriracha (more or less depending on your preference)

  • 1 Teaspoon Old Bay Seasoning

DIRECTIONS:

  1. Combine all ingredients in a bowl. Add more or less Sriracha and old bay seasoning depending on what taste you prefer

  2. Top on your crab cakes and enjoy!


WATERMELON FETA SUMMER SALAD

INGREDIENTS:

  • 3 Cups Cubed Watermelon

  • 1.5 Cups Seeded Cubed Cucumber

  • 1/4 Cup Feta

  • 1 Tablespoon Lemon Juice

  • 2 Tablespoons Fresh Mint

  • Salt and Pepper to taste

DIRECTIONS:

  1. Chop the watermelon and cucumber into equally sized cubes

  2. Chop the fresh mint

  3. Combine all ingredients and enjoy on its own or with a crab cake!

  4. Add salt and pepper to taste


Leah Vallario