Crab Cakes & Side Salad with Lemon Vinaigrette

You can either make your own crab cakes or feel free to purchase at your favorite seafood supplier shop. The lemon vinaigrette and the simplicity of the side salad make a wonderful compliment to the flavorful crab cakes.
4 crab cakes
Lemon olive oil

Spring Mix salad blend

  • 1 cup red onion, thinly sliced
  • 1/2 cup diced cucumber
  • 1/2 cup feta cheese
  • 1/2 cup black pepper olive oil
  • 1/4 cup lemon balsamic vinegar
  • salt and pepper


Heat a nonstick pan to medium high heat. Drizzle a little lemon olive oil in pan. When you can smell the lemony scent of the oil, add in crab cakes. Cook on each side for approximately 5 minutes, until a nice golden brown crust forms.
While the crab cakes are cooking, prepare the side salad. Grab a couple handfuls of the spring mix salad blend and place in a salad bowl. Add in red onion, cucumber, and sprinkle in feta cheese. 
In a small bowl, combine olive oil, balsamic vinegar and a pinch of salt and pepper. Whisk together until well combined. Drizzle over salad. 
Once crab cakes are ready, transfer to plates along with a serving of salad. Serve while crab cakes are warm. 
To purchase the oils and vinegars used in this recipe, visit our online store!