Weekday Crab Cake Salad

crab cake.1jpg (2)

(4 normal servings)

OK, this does not sound like an easy-peasy dinner, but I assure you it is as easy as making a tuna sandwich—just with different ingredients . . . and it’s sautéed.

If you have a lumberjack appetite, you might want some garlic bread with this—or double the portion.

Crab Cakes

  • 6 oz canned crab
  • ¼ C mayonnaise (homemade is best)
  • ¼ C bread crumbs
  • ¼ C chopped red onions
  • 1 T capers, smashed
  • 2 T lemon juice
  • ½ t kosher salt
  • ¼ t pepper
  • ½ t red pepper flakes
  • 1 egg


  • 3 T butter
  • 1 T avocado or coconut oil

Combine all of the above EXCEPT the OIL and BUTTER and let set for 10+ minutes to combine.  Then, divide into 4 portions, roll into balls, then into patties.

Sauté patties in 3 T butter with 1 T oil until just nicely browned (about 2 min per side).   Set aside


  • 1 head romaine, cut into bite sized pieces
  • 1 grapefruit, segmented into supremes (I like to add the juice from the supremes to the crab cakes prior to cooking instead of the lemon juice.  Otherwise, pour in a glass and enjoy!)
  • 1/2 medium red onion sliced thin (about 1/4 C)
  • 3 green onions, rough sliced on the diagonal
  • ½ C cilantro, rough chopped
  • 1 avocado, sliced


Brass Door Dressing (or your favorite!)


Compose salad, add crab cake, slather with dressing, enjoy!



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