Buttery Crab Cake Salad

This light and zesty salad features the buttery taste of crab cakes accented with a lemon and thyme dressing. This refreshing recipe will transport your taste buds to summer no matter what time of the year!

Buttery Crab Cake Salad



Yield: 1/2 c
2 Tbsp. white balsamic vinegar
1 Tbsp. shallot, minced
2 Tbsp. freshly squeezed lemon juice
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. dried thyme leaves
1/8 tsp. salt
1/8 tsp. white pepper
1/3 c. olive oil
1 Tbsp. heavy cream

2 c. organic mixed baby lettuce or micro greens
2 Phillips Maryland Style Crab Cakes
Garnish: lemon wedges

Cooking Instructions

  • In small saucepan heat vinegar and shallot together over medium heat. Reduce by half. Set aside to cool.
  • Cook Phillips Crab Cakes according to package directions.
  • Add all dressing ingredients to blender or food processor. Pulse to emulsify.
  • To serve: Plate cooked crab cake on bed of greens. Serve dressing over top or on the side for dipping.

Recipe Tips

Serving suggestion: Add tomato wedges and fresh steamed and chilled asparagus spears.

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