Ingredients
For the Salad:
- 5 oz mixed salad leaves
- 8 oz baby tomatoes
- 1 large avocado
- 2 tbsp extra-virgin olive oil
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- a pinch of salt
- a pinch of ground black pepper
- 1 tbsp finely minced fresh parsley optional
- lemon wedges to serve
For the Homemade Crab Cakes:
- 8 oz fresh shredded crab meat white. See the note below if using canned crab meat or fresh lump crab meat. As a note, fresh crab meat crab cakes are much tastier than canned meat crab cakes.
- 1 medium egg
- 2 tbsp mayo
- 1 tsp Dijon mustard
- 1 tbsp lemon juice
- zest from 1 lemon
- 1 small garlic clove
- 1/3 cup of Panko breadcrumbs don’t use regular breadcrumbs, plus more as needed (see note regarding canned crab meat as that will require more breadcrumbs).
- a pinch of salt
- a pinch of ground black pepper
- 1 small green onion just the green part, optional
- 1 tbsp for pan-frying light olive oil or sunflower oil
- 1 tbsp butter for pan-frying
Instructions
Making the Crab Cakes
- If using canned meat, make sure to drain the meat well.
- To a large bowl, add the raw egg, mayo, mustard, lemon juice, lemon zest, minced garlic, a pinch of salt, and a pinch of black pepper and whisk until combined.
- Add the breadcrumbs, crab meat, and finely sliced green onions (if using them) to the mixture and gently fold with a spatula.
- First, test to see if the crab cake has enough breadcrumbs. Take a tablespoon of the mixutre and shape it into a small patty. See if it holds its shape well without cracking or crumbling. If not, add half a tablespoon of breadcrumbs at a time to the mix. Shape the mixture into 4 patties, place them on a plate sprinkled with some extra breadcrumbs (so the crab cakes don’t stick to the plate). Sprinkle some breadcrumbs on top and cover with plastic wrap. Refrigerate for 30 minutes (it will help keep their shape well when pan-frying). You can prepare everything for salad while waiting for the crab cakes to chill.
- To a frying pan, over medium heat, add 1 tablespoon of oil and 1 tbsp of butter. Once it’s melted, add the crab cakes gently and pan-fry on each side for 3-4 minutes until golden-brown and cooked through.
Making the Salad
- Combine the olive oil, dijon mustard, lemon juice, minced fresh parsley, salt, and pepper and whisk to make the dressing.
- Combine the washed and dried mixed leaves with the halved baby tomatoes, diced avocado (cut in half then diced and scooped), and salad dressing. Toss until everything is mixed well.
- Serve the salad with crab cakes on the side and lemon wedges.
Notes
Note 1: If using canned crab meat, make sure to drain the liquid first. And you’ll need to use more breadcrumbs as canned crab meat has more moisture. For fresh lump crab, you can reduce the breadcrumbs (about 1/4 cup Panko breadcrumbs) as that has less moisture and needs less binder.