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Fall Crab Cake Salad

Serves 4 

Ingredients

Cider Dijonnaise:

  • 2 tablespoons apple cider
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons Dijon mustard
  • 1/2 cup mayonnaise
  • 1 tablespoon honey
  • Salt and pepper to taste

Baked Crab Cakes & Roasted Butternut Squash:

  • Cooking spray
  • 4 each Cameron’s Seafood 4 ounce Maryland Jumbo Lump Crab Cakes
  • 2 tablespoons olive oil
  • 2 garlic cloves peeled and minced
  • 2 cups butternut squash peeled and cubed
  • 1/2 teaspoon salt
  • Pinch of black pepper

Salad Ingredients:

  • 6 cups kale stems removed and chopped
  • 1 cup thinly sliced brussel sprouts
  • 1 cup canned mandarin oranges drained
  • 1/2 cup red onion peeled and thinly sliced
  • 1/4 cup dried cranberries
  • 1/4 cup feta cheese crumbles

Instructions

  1. Place apple cider, apple cider vinegar, mustard, mayo, and honey in a medium bowl, whisk to combine the dressing. Season to taste with salt and pepper, transfer to a sealable container, and refrigerate until ready to serve.
  2. Preheat oven to 425°F. Place two sheets of aluminum foil, side-by-side, on a large baking sheet. Spritz one of the sheets with cooking spray and add the crab cakes.
  3. Drizzle the other foil sheet with olive oil. Add the garlic, squash, salt, and pepper, and toss to coat. Place the baking sheet in the oven and cook for 15 minutes or until the crab cakes are cooked and the butternut squash are tender. Remove from the oven and set aside.
  4. Divide kale and sliced brussel sprouts between bowls. Top the greens with the crab cakes, butternut squash, mandarin oranges, onion, dried cranberries, and feta cheese. Drizzle salad with dressing before serving (or serve with dressing on the side).