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Crab Cake Salad Recipe

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This recipe for Crab Cake Salad, by , is from The Morgan Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Haley Morgan
Added: Thursday, January 15, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 small cans of crab meat (drained)
2 egg whites, beaten
1/2 cup of Italian bread crumbs
1 tablespoon Seafood Seasoning(Chesapeake Bay or Old Bay)
A few drops of hot sauce (Tabasco)
2 tablespoons of fat-leaf parsley
3-4 tablespoons of chopped roasted red pepper (1/2 pepper from a jar, drained) then chopped
salt and pepper to taste
1 tablespoon vegetable oil, 1 turn of pan ( I use olive oil)

Salad:
1-2 heads Romaine heart chopped
1 endive sliced
1 navel orange peeled and chopped

Dressing:
1/4-1/3 olive oil
3 tablespoons good quality balsamic vinegar
salt and pepper to taste ( I usually use sea salt and fresh ground pepper--4-5 grinds of each)
splash of orange juice

Directions:
Directions:
Combine in a large bowl crab meat, egg whites, bread crumbs, seasoning, hot sauce, parsley, roasted red pepper, and salt and pepper to taste (a few grinds of each). Form Patties.

Add oil to large skillet and heat to medium high and add patties and cook till lightly browned on each side and cooked through.

Combine greens, chopped orange in a salad bowl. Combine vinegar, splash of orange juice in a small bowl and whisk in extra-virgin olive oil to desired bite and constituency for dressing. Dress and toss salad. Season the salad with salt and pepper and divide amoung plates. Top salads with warm crab cakes and serve.


Number Of Servings:
Number Of Servings:
4 -5
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Yummy and delicious. You can control the hot by using less seasonings and hot sauce. Can also be eaten without the salad.

 

 

 

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