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A take-out crab cake salad. You can plate the
ingredients more beautifully at home. Photo
We’re such a crab cake fan that we almost never pass them by when we find them on a menu.
You can make crab cakes from scratch for this recipe, but we had a “doggie bag” crab cake from a restaurant dinner. Rather than reheat it, we adapted this recipe from Genji:
Bed of shredded lettuce or favorite greens
Cherry tomatoes, halved
Rice noodles or soba noodles
Red cabbage, grated
Optional ingredients: chopped peanuts, capers, corn kernels
Dressing: Thai peanut dressing, Asian dressing or Asian vinaigrette
Garnish: finely sliced green onion (scallion), cilantro or parsley
Crab cake (here’s a recipe)
1. CREATE a bed of greens on a plate. Place the crab cake in the center.
2. ADD the other ingredients in “rays” around the crab cake (like rays of sunlight around the sun).
3. GARNISH as desired. Serve with dressing on the side.
Suggested beverage: iced green jasmine tea.
If making your own crab cakes, use panko instead of American bread crumbs.
Serve with a side of Asian slaw (recipe).
Alternative dressing: sriracha mayonnaise or wasabi mayonnaise (just mix sriracha or wasabi into regular mayo).
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