Crab Cakes with Napa Cabbage Salad and Roasted Beet Vinaigrette

Crab Cakes with Beet Vinaigrette
Crab Cakes with Beet Vinaigrette

Try pairing our famous crab cakes with this Napa Cabbage Salad. The roasted beet vinaigrette gives this salad a wonderful earthy flavor. Check your local farmers market to find the best beets although you can get beets year round in the grocery store. Choose firm, smooth beets with bright, crisp greens.

Crab Cakes with Beet Vinaigrette

10 Serving

Crab Cake Ingredients

20 ounces Dungeness crab meat, fresh
2 tablespoons white onion, minced
2 tablespoons celery, minced
1 tablespoon red bell pepper, minced
1 tablespoon green bell pepper, minced
1 cup(s) Best Foods mayonnaise
1 tablespoon(s) fresh parsley, minced
1 3/4 teaspoon(s) Old Bay seasoning
1 cup fresh breadcrumbs
1 1/2 ounces cooking oil

Crab Cake Mix Directions
  1. Crab should be squeezed gently to remove excess moisture.
  2. Lightly sauté vegetables, and chill before using.
  3. Mix crab, vegetables, mayonnaise and seasoning well.
  4. Shape into 2 1/2 oz. patties.
  5. Coat patties lightly with fresh breadcrumbs and chill 3-4 hours prior to cooking.
  6. Pan fry in oil at medium heat until golden brown and heated thoroughly.
Spicy Lettuce Salad Ingredients

2 cups Nappa cabbage, shredded
2 ounces Siracha
1 handful green onions, sliced

Spicy Lettuce Salad Directions
  1. Combine ingredients and refrigerate.
Roasted Beet Vinaigrette Ingredients

1/2 cup roasted red beets
3 ounces apple cider vinegar
1 cup canola oil
1 pinch salt and pepper

Roasted Beet Vinaigrette Directions
  1. Combine beets and vinegar in blender and blend until smooth.
  2. Slowly add oil and adjust seasoning.

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