Citrus Avocado Crab Cake Salad with Herbed Vinaigrette

How to Make Citrus Avocado Crab Cake Salad with Herbed Vinaigrette

1. 1

   Step 1: Make the crab cake mixture

   In a medium bowl gently combine the lump crab meat, panko, egg, mayonnaise and about 1/4 teaspoon each salt and pepper (reserve extra for final seasoning). Mix just until cohesive — avoid overworking so the cakes stay tender. Form the mixture into eight 2-inch patties (or four larger patties) and chill on a plate in the refrigerator for 5–10 minutes to help them firm up.

   For this step

   • 12 ozLump crab meat
   • 1/2 cupPanko breadcrumbs
   • 1 largeLarge egg
   • 2 tbspMayonnaise
   • 1 tspKosher salt & freshly ground black pepper (to taste)
   
2. 2

   Step 2: Pan-sear the crab cakes

   Heat a large skillet over medium heat and add the olive oil. When the oil shimmers, add the crab cakes (work in batches if needed) and cook 3–4 minutes per side until golden brown and heated through. Transfer to a warm plate and loosely tent with foil while you finish the rest.

   For this step

   • 2 tbspOlive oil (for pan searing)
   
3. 3

   Step 3: Whisk the herbed citrus vinaigrette

   In a small bowl or jar combine the orange juice (3 tbsp), lemon juice (1 tbsp), Dijon mustard (1 tsp), chopped parsley (2 tbsp), and a pinch of salt and pepper. Slowly whisk in about 2 tablespoons olive oil until emulsified; taste and adjust acidity or seasoning. If you prefer, make the vinaigrette in a jar and shake vigorously.

   For this step

   • 1 batchHerbed citrus vinaigrette (makes ~1/3 cup: 3 tbsp orange juice, 1 tbsp lemon juice, 1 tsp Dijon, 2 tbsp olive oil, 2 tbsp chopped parsley)
   
4. 4

   Step 4: Assemble and serve

   Divide the mixed greens among four plates, top with cherry tomatoes and avocado slices, and place two warm crab cakes on each salad. Drizzle the herbed citrus vinaigrette over the greens and crab cakes, finish with a light sprinkle of salt and freshly ground pepper, and serve immediately.

   For this step

   • 6 cupsMixed salad greens
   • 1 cupCherry tomatoes, halved
   • 2 mediumAvocado, peeled, pitted and sliced
   

1. In a medium bowl gently combine the lump crab meat, panko, egg, mayonnaise and about 1/4 teaspoon each salt and pepper (reserve extra for final seasoning). Mix just until cohesive — avoid overworking so the cakes stay tender. Form the mixture into eight 2-inch patties (or four larger patties) and chill on a plate in the refrigerator for 5–10 minutes to help them firm up.
2. Heat a large skillet over medium heat and add the olive oil. When the oil shimmers, add the crab cakes (work in batches if needed) and cook 3–4 minutes per side until golden brown and heated through. Transfer to a warm plate and loosely tent with foil while you finish the rest.
3. In a small bowl or jar combine the orange juice (3 tbsp), lemon juice (1 tbsp), Dijon mustard (1 tsp), chopped parsley (2 tbsp), and a pinch of salt and pepper. Slowly whisk in about 2 tablespoons olive oil until emulsified; taste and adjust acidity or seasoning. If you prefer, make the vinaigrette in a jar and shake vigorously.
4. Divide the mixed greens among four plates, top with cherry tomatoes and avocado slices, and place two warm crab cakes on each salad. Drizzle the herbed citrus vinaigrette over the greens and crab cakes, finish with a light sprinkle of salt and freshly ground pepper, and serve immediately.