Crab Cake Salad with Champagne Vinaigrette
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The Defined Dish · by Alex★ 4.0 (4)

Crab Cake Salad with Champagne Vinaigrette

NUTRITION · PER SERVING40M COOK
CAL 24%·PRO 33%
CARBS 14G12% OF CAL
2G FIBER0G ADDED0G INTRINSIC6G OTHER6G TOTAL SUGAR
FAT 42G79% OF CAL
6G SAT36G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Fresh lump crab cakes served on a bed of lettuce with champagne vinaigrette. Elegant and light with briny crab flavor and tangy dressing.

mainamericansaladshellfishdairy freevegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 16 ounces fresh lump crabmeat (if you buy canned, be sure to drain it first)
  • 3 tablespoons homemade mayo
  • 1 teaspoon dijon mustard
  • 2 tablespoon capers (roughly chopped)
  • ¼ cup finely chopped parsley leaves
  • ¼ cup finely chopped dill fronds
  • Grated zest of half a lemon
  • 1 teaspoon cajun seasoning
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ¼ cup panko breadcrumbs
  • 2 tablespoons extra virgin olive oil
  • ½ cup extra virgin olive oil
  • ¼ cup champagne vinegar
  • 1 teaspoon honey
  • ½ teaspoon dijon mustard
  • 2 cloves garlic
  • ¼ cup roughly chopped shallot
  • 1 tablespoon lemon juice
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 6 cups butter lettuce leaves or little gem lettuce
  • Fresh dill fronds (for garnish)
  • 1 lemon (cut into wedges, for serving)
PREP
—
SODIUM
1564MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.