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Crab Cake Salad

Crab Cake Salad
Easy to prepare, this salad makes an impressive first course or light lunch. The recipe can easily be doubled to serve 8 people.
Prep Time: 20 minutes
Cook Time: 10 minutes
Servings: 4


  • 1 lb. cooked fresh crabmeat, flaked
  • 1 egg, lightly beaten
  • 1 cup plus 1 Tbs. mayonnaise
  • 1/2 cup white bread crumbs or panko
  • 4 green onions, white part only, thinly sliced
  • 1/4 tsp. salt, plus more, to taste
  • 1/4 tsp. white pepper, plus more, to taste
  • Cayenne pepper, to taste (optional)
  • 2 tsp. Dijon mustard
  • 1 1/2 Tbs. fresh lemon juice
  • 2 Tbs. roughly chopped fresh dill
  • 4 Tbs. (1/2 stick) unsalted butter
  • 2 Tbs. olive oil
  • Leaves from 1 head butter lettuce
  • 6 radishes, cut into matchsticks


In a bowl, using a fork, stir together the crabmeat, egg, the 1 Tbs. mayonnaise, the bread crumbs, green onions, the 1/4 tsp. salt, the 1/4 tsp. white pepper and cayenne. Form the mixture into 8 patties and place on a baking sheet. Cover with plastic wrap and refrigerate for at least 2 hours or up to 12 hours.

Using an immersion blender, blend the 1 cup mayonnaise, the mustard, lemon juice, salt, white pepper and cayenne until smooth. Add the dill and pulse to incorporate. Cover the dressing and refrigerate until ready to serve.

Line a baking sheet with paper towels. In an electric skillet set on 350°F, melt the butter with the olive oil. Fry the crab cakes, turning once, until crisp and golden brown, 5 to 6 minutes per side. Using a slotted spatula, transfer the crab cakes to the prepared baking sheet to drain.

Serve the crab cakes on a bed of lettuce and radishes. Pass the dressing alongside. Serves 4.

Adapted from Williams-Sonoma Food Made Fast Series, Salad, by Brigit L. Binns (Oxmoor House, 2007).