Serves 2 to 4

Crab Cakes:
  • 1 egg, beaten
  • 1/4 cup avocado mayonnaise
  • 1/4 tsp. cayenne pepper
  • 1 tsp. smoked paprika
  • 1/2 tsp. cumin
  • 1 tsp. creole seasoning
  • 1 lb. jumbo lump crabmeat, drained and picked over for shells
  • 1 Tbsp. fresh cilantro, finely chopped
  • Grapeseed oil, for frying

Tomato and Quinoa Salad:
  • 1 cup cooked quinoa
  • 1 English cucumber, quartered and sliced
  • 1 medium red onion, sliced thin
  • 2 pounds large heirloom tomatoes, cut into 1/2 inch wedges
  • Microgreens, for garnish

Lemon Honey Vinaigrette:
  • 1/2 cup olive oil
  • 1/4 cup fresh lemon juice
  • 1/4 tsp. cayenne pepper
  • 1 Tbsp. minced shallot
  • 3 tsp. Dijon mustard
  • 1 tsp. lemon zest
  • 2 Tbsp. honey
  • Kosher salt and fresh ground pepper

Make the Lemon Honey Vinaigrette: Whisk together the lemon juice, pepper, shallots, mustard, zest and honey in a medium mixing bowl until well blended. Whisk in oil in a slow stream until the dressing is well blended. Season with salt and pepper and set aside.

Make the Tomato and Quinoa Salad: Combine quinoa, cucumbers, onions and tomatoes in a large bowl.

Make crab cakes: Combine egg, mayonnaise, cayenne, paprika, cumin and creole seasoning in a medium mixing bowl. Mix thoroughly to fully incorporate flavors. In a separate bowl, combine crabmeat and cilantro. Add wet mix to crab mixture and fold in.

Portion crab mix into patties and refrigerate at least 15 minutes to help set. Heat oil in a medium cast-iron skillet over medium heat. Cook patties, about 2 minutes on each side, until golden brown on both sides. Drain on a paper towel–lined pan.

Gently toss salad with lemon honey vinaigrette and spoon salad in the center of each plate. Top with 2 of the crab cakes. Garnish with micro greens. Drizzle lemon honey vinaigrette over the top of microgreens and around each plate.

From Eating Well to Win: Inspired Living Through Inspired Cooking (Mango) by Richard Ingraham.


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