Crab Cakes & Side Salad with Lemon Vinaigrette

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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
 
 

Directions

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!