Recipes: Salads

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Grace Garden Crab Cake Salad

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

Ingredients:

  • 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

Directions:

  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

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