Crab Cake and Arugula Salad

Serves 4-6

Crab Cake and Arugula Salad

By Camille Styles


1 pound of crab meat

2 eggs

Panko bread crumbs

1/3 cup mayo

1/2 cup saltine crackers crushed

1/2 cup green onions chopped

1 tlb creole mustard or country dijon

salt & pepper to taste


olive oil

balsamic vinegar




  1. In a bowl, whisk eggs, mayo, onion and mustard. Add crab, crackers, salt & pepper.
  2. Spread panko bread crumbs on a sheet pan. Shape between 5-8 cakes and roll them in break crumbs until fully coated.
  3. Saute over medium heat until golden brown (in oil and a little butter) about 3 min each side.
  4. Serve on a bed of arugula with a drizzle of olive oil and balsamic vinegar, with a squeeze of lemon.

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