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Maryland Crab Cake Salad

Jean Allsopp
Yield Makes 4 servings


  • 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

How to Make It

  1. 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.

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

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

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