Maryland Crab Cake Salad

Coastal Living
Maryland Crab Cake SaladRecipe
Jean Allsopp
Makes 4 servings


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1/3 cup mayonnaise
1 1/2 teaspoons seafood seasoning
1 tablespoon capers, drained
1/2 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1 pound fresh lump crabmeat, drained
1/2 cup finely diced red bell pepper
1/2 cup seeded, finely diced cucumber
1/2 cup minced green onion
1 tablespoon butter
1/4 cup Japanese breadcrumbs (panko)
4 cups mixed salad greens


Combine first 5 ingredients in a medium bowl. Gently fold in crabmeat. When crabmeat is evenly coated, fold in bell pepper, cucumber, and green onion.

Melt butter in a medium skillet. Add breadcrumbs and cook, stirring frequently, over high heat 4 minutes or until golden brown and toasted.

Serve crabmeat salad over mixed greens, and top each serving with toasted breadcrumbs.

Wine note: Pour a 2005 New Zealand Sauvignon Blanc, such as the 2005 Huia Sauvignon Blanc.

Created date

June 2006