Recipes: Salads

1 Star2 Stars3 Stars4 Stars5 Stars
(No Ratings Yet)
Loading ... Loading ...
Bookmark and Share

Grace Garden Crab Cake Salad

Recipe submitted by Vivian T. of Middleburg, FL for the Mambolicious Recipe Contest 2009.


  • ¼ cup finely chopped green onions
  • ¼ cup finely chopped red bell pepper
  • 1 Tbsp. Ginger People minced ginger
  • 1 tsp. minced garlic
  • ½ Tbsp. Jane’s Krazy Original Mixed Up salt
  • ½ tsp. crushed red pepper flakes
  • ½ tsp. fresh chopped basil
  • ½ tsp. fresh chopped cilantro plus additional sprigs for garnish
  • ½ cup Brown Cow Cream Top plain yogurt
  • 1 egg
  • 1 lime, juiced
  • ½ cup Ian’s all natural panko bread crumbs
  • 1 lb. fresh lump crabmeat; picked over for shells
  • ½ cup peanut oil
  • 1 medium head purple cabbage
  • 1 cup San-J Tamari Sesame salad dressing plus additional to serve
  • 1 heirloom tomato, finely chopped


  1. In a large bowl, mix together the first 12 ingredients. Fold in the crab. Shape into 4 patties (mixture will be moist – wet or spray oil your hands if necessary) and refrigerate for 20 minutes.
  2. Meanwhile, bring a large, non stick skillet to medium heat. Add the peanut oil and bring to temperature.
  3. Meanwhile, finely slice and separate the cabbage and toss with 1 cup of the dressing in a large shallow serving bowl. Toss the tomatoes on top.
  4. When oil is hot and ready, carefully place crab cakes into skillet and cook about 4 minutes on each side until golden brown. Remove crab cakes to a paper lined plate and let rest for a minute.
  5. To serve: Gently arrange crab cakes on top of cabbage and tomato salad and serve with the remaining salad dressing.

Servings: 4

Prep time: 20 minutes

Cook time: 8 minutes

Leave your comments