Spring Salad with Crab Cakes
SERVES: 4
PREP TIME: 10 minutes
TOTAL TIME: 15 minutes
COURSE: Main
Our chef-prepared crab cakes are a fan favorite. This refreshing salad is the perfect accompaniment. All the wonderful textures and colors of farm-fresh lettuce, snap peas and herbs combined with a bright, citrussy dressing create a dish that highlights the sweetness of the crabmeat for a lovely brunch, lunch or light dinner.
Ingredients
- 1 Tbsp mustard
- 2 Tbsp orange juice
- 1 Tbsp lemon juice
- ½ cup olive oil
- 1 clove garlic, grated
- 2 tsp honey
- 4 cups baby gem lettuce
- 1 purple endive, leaves separated
- 1 yellow endive, leaves separated
- 8 radish, quartered
- ½ cup snap peas, sliced thinly
- 1 Tbsp fresh dill, minced
- 1 Tbsp fresh parsley, minced
- 1 Tbsp fresh chives, minced
- 4 Citarella Crab Cakes
- Salt and pepper, to taste
Instructions
- Preheat oven to 350. Warm crab cakes for 5-7 minutes.
- Meanwhile, in a small jar with lid add mustard, lemon and orange juice, olive oil, grated garlic, honey, and salt and pepper. Shake vigorously until dressing is combined. Set aside.
- In a large bowl add greens, endive, herbs, and vegetables. Season with salt and pepper. Add dressing and toss to combine, reserving some to drizzle on top at the end.
- Place salad on a serving platter and top with warmed crab cakes. Garnish with another drizzle of dressing and enjoy!
Order the Freshest Seafood
for Inspired Recipes
Seafood is Citarella owner Joe Gurrera’s passion. With a lifetime of experience, he brings the finest seafood in the world to your table. Fresh, never frozen and all from sources with whom Joe has had trusted relationships for years. You’ll taste the difference excellence makes in your favorite recipes, so visit our seafood website and order your fresh catch today!
