crab cake salad

Why I Love This Recipe

a strange combo, but good

Ingredients You'll Need

For the crab cakes:

24 saltine crackers, crushed into coarse crumbs (about 1 cup)



1 large egg, beaten


1/2 cup mayonnaise


1 teaspoon Worcestershire sauce


1 teaspoon fresh lemon juice


1 tablespoon minced fresh parsley


1 tablespoon minced celery leaves


1/4 teaspoon celery seeds


1 teaspoon mustard powder


1/4 teaspoon chili powder


Kosher salt and freshly ground pepper


1 pound jumbo lump crabmeat, picked over


6 tablespoons unsalted butter, melted

For the sauce:

1 cup mayonnaise


Juice of 1/2 lemon


3 tablespoons minced dill pickles


1 tablespoon Worcestershire sauce


1/2 teaspoon hot sauce


2 scallions, minced


Kosher salt and freshly ground pepper

For the salad:

1 large head Boston lettuce, cut into chunks


4 heads red or regular endive, quartered lengthwise


1 cup cherry tomatoes, halved


4 inner stalks celery, leaves coarsely chopped, stems diced


4 scallions, halved lengthwise and cut into 1 1/2-inch pieces


1/2 cup fresh chervil, tarragon and/or dill (leaves and tender stems)


1/2 cup fresh parsley leaves


1/4 cup extra-virgin olive oil


Kosher salt and freshly ground pepper

Pairs Well With

cracker, wine

Questions, Comments & Reviews