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Spicy Crab Cake Salad Recipe

Spicy Crab Cake Salad

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Servings: 4 

Estimated Total Preparation Time: 25 minutes

You’ll feel the ocean breezes as you bite into these savory, scrumptious crab cakes. They’re simply perfect for a light meal anytime.

Recipe Nutritional Information:

Calories per Serving: 545

Total Protein per Serving: 33 grams

Total Carbs per Serving: 32 grams

Total Fat per Serving: 33 grams

Saturated Fat per Serving: 7 grams

Total Fiber per Serving: 8 grams

Recipe Ingredients:

1 lb crabmeat, fresh jumbo lump or canned

4 tbsp low-fat mayonnaise

3 tbsp fresh chives, chopped

2 tbsp fresh parsley

½ cup + 3 tbsp dry, grated, seasoned bread crumbs 

3 ½ tsp canola oil

3 cloves garlic, chopped

2/3 cup reduced fat sour cream 

2 tbsp Dijon honey mustard

1 tbsp red wine vinegar

12 cups butter lettuce, torn

2 avocados, sliced

2 medium red tomatoes, diced


Stir together crabmeat, mayonnaise, chives, parsley, and ½ cup bread crumbs in a large bowl until blended well, then chill, covered. 

Heat ½ tbsp canola oil in a medium nonstick skillet over moderate heat and add garlic, cooking until golden-brown, about 2 minutes. Add remaining 3 tablespoons bread crumbs and cook until toasted, about 5 minutes. Transfer crumbs and garlic to a plate to cool. 

Using crab cake mixture, form eight patties. Lightly dust each with breadcrumb-garlic mixture. Heat remaining 3 tbsp canola oil in a large skillet to medium. Add crab cakes, cooking each side until done—about 4 minutes each side.

While crab cakes are cooking, pulse sour cream with Dijon honey mustard and red wine vinegar until smooth. Arrange four large bowls with 3 cups lettuce each. Top with ½ avocado and ½ tomato each. Place two crab cakes on top and drizzle ¼ sour cream dressing over each salad.


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