Crab Cake Salad with Lemon-Dill Dressing
Pan-seared crab cakes served on a bed of mixed greens with a bright and tangy lemon-dill dressing. This american-inspired seafood ready in about 30 minutes layers jumbo lump crab meat, mayonnaise, Dijon mustard into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 oz jumbo lump crab meat
- 1/4 cup mayonnaise
- 1 tbsp Dijon mustard
- 1/3 cup breadcrumbs
- 1 large egg
- 2 tbsp chopped fresh parsley
- 1 tsp lemon zest
- 3 tbsp olive oil
- 5 cups mixed salad greens
- 3 tbsp lemon juice
- 1 tbsp chopped fresh dill
- 1 tsp honey
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
Instructions
- Step 1: In a medium bowl, combine 8 oz jumbo lump crab meat, 1/4 cup mayonnaise, 1 tbsp Dijon mustard, 1/3 cup breadcrumbs, 1 large beaten egg, 2 tbsp chopped fresh parsley, and 1 tsp lemon zest. Gently mix without breaking up the crab meat.
- Step 2: Form the mixture into 4 equal patties and refrigerate for 15 minutes to firm up.
- Step 3: Heat 3 tbsp olive oil in a large skillet over medium heat. Add the crab cakes and cook for 4 minutes per side until golden brown and cooked through.
- Step 4: While the crab cakes cook, whisk together 3 tbsp lemon juice, 1 tbsp chopped fresh dill, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper to make the dressing.
- Step 5: Toss 5 cups mixed salad greens lightly with half the dressing and divide onto plates. Top with the warm crab cakes and drizzle with remaining dressing before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Crab Cake Salad with Lemon-Dill Dressing take to make?
Total time is about 30 minutes (20 min prep + 10 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Crab Cake Salad with Lemon-Dill Dressing?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Crab Cake Salad with Lemon-Dill Dressing?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Crab Cake Salad with Lemon-Dill Dressing for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Crab Cake Salad with Lemon-Dill Dressing?
American seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
