Maryland Crab Cake Salad

Name: Maryland Crab Cake Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters Japanese breadcrumbs (panko); 1 Tbsp butter; 1 Tbsp capers, drained; 118 milliliters seeded, finely diced cucumber; 1 teaspoon Dijon mustard; 118 milliliters minced green onion; 454 grams fresh lump crabmeat, drained; 79 milliliters mayonnaise; 946 milliliters mixed salad greens; 118 milliliters finely diced red bell pepper; 2 teaspoons seafood seasoning; 1 teaspoons Worcestershire sauce

Maryland Crab Cake Salad might be just the main course you are searching for. This recipe serves 4. One serving contains 296 calories, 23g of protein, and 18g of fat. If you have salad greens, dijon mustard, lump crabmeat, and a few other ingredients on hand, you can make it. It is a good option if you're following a pescatarian diet. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Combine first 5 ingredients in a medium bowl. Gently fold in crabmeat. When crabmeat is evenly coated, fold in bell pepper, cucumber, and green onion.

Ingredients you will need

Bell Pepper

Green Onions

Crabmeat

Cucumber

Equipment you will use

Bowl

Melt butter in a medium skillet.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add breadcrumbs and cook, stirring frequently, over high heat 4 minutes or until golden brown and toasted.

Ingredients you will need

Breadcrumbs

Serve crabmeat salad over mixed greens, and top each serving with toasted breadcrumbs.

Ingredients you will need

Mixed Greens

Breadcrumbs

Crabmeat

Pour a 2005 New Zealand Sauvignon Blanc, such as the 2005 Huia Sauvignon Blanc.

Ingredients you will need

Sauvignon Blanc

Equipment

Bowl

Frying Pan

Ingredients

Servings:

59milliliters

Japanese breadcrumbs (panko)1Tbsp

butter 1Tbsp

capers, drained 118milliliters

seeded, finely diced cucumber 1teaspoon

Dijon mustard 118milliliters

minced green onion 454grams

fresh lump crabmeat, drained 79milliliters

mayonnaise 946milliliters

mixed salad greens 118milliliters

finely diced red bell pepper 2teaspoons

seafood seasoning 1teaspoons

Worcestershire sauce

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Xavier Monnot Bourgogne Les Grandes Coutures Chardonnay. It has 4.2 out of 5 stars and a bottle costs about 30 dollars.