There is a restaurant in Austin called The Grove that was designed with me in mind. Extensive wine list, great salads, pizzas and charcuterie; it’s a wine lover’s dream. They make a fantastic crab cake salad – mixed greens, lightly dressed with a citrusy vinaigrette, topped with a crab cake and drizzled with remoulade. It’s light and fresh, but the crab cake and creamy remoulade make it just a little sinful. And at about $20, it’s also kind of expensive. Luckily for me, the Central Market by my new house has a great seafood selection; they even have ready-to-make crab cakes that rival most restaurants in town. If I were feeling adventurous, I might make my own, but this easy shortcut gets dinner on the table in about 15 minutes. Perfect for a quick weeknight dinner and much easier on the wallet than eating out!
Ingredients (serves 4):
5 oz. container spring mix
½ red onion, sliced thin
Red bell pepper, ribs and seeds removed, sliced
Cucumber, peeled and seeds removed, sliced
4 tbsp. Citrus Vinaigrette (see recipe)
4 crab cakes
4 tbsp. remoulade
Preheat a non-stick skillet on medium-low heat, spray with cooking spray, and brown crab cakes until they are cooked through, about 5 minutes per side. Meanwhile, in a large salad bowl, combine spring mix, red onion, bell pepper, cucumber and toss with Citrus Vinaigrette to lightly coat. Portion salad into 4 bowls, top each with a crab cake and drizzle 1 tbsp. remoulade over each. Enjoy!
Note: the easiest way to remove seeds from a cucumber is to cut off the ends, stick a butter knife in the seedy center, and turn in a circular motion to loosen the seeds. They should come right out.