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4 serv.

15 min.

Easy

Crab Cakes with Grapefruit Salad

Recipe by Nathan Lippy

 

Ingredients:

  • ½ lb Jumbo Lump Crab Meat
  • ½ lb Lump Crab Meat
  • ½ cup Panko breadcrumbs
  • 1/3 cup Mayonnaise
  • 3 tablespoons Dijon Mustard
  • 2 Eggs
  • 1 tablespoon Worcestershire Sauce
  • 1 tablespoon Hot Sauce
  • 2 tablespoons Lemon Juice
  • 4 cups Spring Greens
  • The juice of half of a Grapefruit
  • The juice of half of a Lemon
  • 2-3 tablespoons finely chopped Flat Leaf Parsley
  • Salt and Pepper
  • Olive Oil

 

Directions:

  1. In a large bowl, add the mayo, Dijon, eggs, Worcestershire sauce, hot sauce, panko, lemon juice and a pinch of salt and pepper. Whisk to evenly combine ingredients.
  2. Add the crab meat and lightly mix to evenly incorporate.
  3. Heat your griddle to medium heat and add a drizzle of olive oil.
  4. Form the crab mix into cakes and cook in the oil for 2-3 minutes per side or until lightly golden and fully cooked.
  5. In a large mixing bowl, add the spring greens, grapefruit juice, lemon juice, a drizzle of olive oil and a pinch of salt and pepper. Gently toss the salad to evenly coat.
  6. To plate, add some of the salad to your plate and then the crab cakes over the top. Garnish with the parsley and a drizzle of hot sauce and serve hot.