Crab Cake Cucumber & Micro Salad

November 18, 2019

DebbieWhiteKranzusch_Crab Cake Cucumber & Micro Salad_HamamaRecipes_9.11.19

Author: ‎Debbie White Kranzusch (Hamama Friends group member, find the original post here!)

Prep: 30 minutes
Cook: 15 minutes
Makes:
4 servings

 

First week back at school harvest! This is definitely a great recipe for late summer or early fall as your garden is coming into full swing for harvesting. 


DebbieWhiteKranzusch_Crab Cake Cucumber & Micro Salad_HamamaRecipes_9.11.19

Ingredients:

FOR THE SALAD
- 1 recipe Northern Neck Crab Cakes from this site
- 12 ounces baby arugula
- 1/2 small red onion finely diced
- 1 red bell pepper finely diced
- 1/2 english cucumber halved vertically, then cut into thin half-moons
- 2 large mangoes (or local fruit such as tomato) cut into bite-sized chunks
- 3 radishes thinly sliced
- Half or full Zesty Mix Seed Quilt from HAMAMA


FOR THE KEY LIME DRESSING
- 1 clove garlic minced
- 1 heaping teaspoon pommery mustard whole grain
- 2 tablespoons key lime juice or from a Persian lime
- 5 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper freshly ground
- 2 tablespoons cilantro freshly chopped


FOR THE KEY LIME AIOLI
- 1/2 cup mayonnaise
- 1 clove garlic minced
- 1 tablespoon key lime juice or juice from a regular persian lime
- 1 teaspoon lime zest
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper


FOR CRAB CAKES
4 large crab cakes (your favorite recipe or these Northern Neck Crab Cakes

 

Instructions:

  1. In a large bowl combine the arugula, red onion, bell pepper, mango and radishes. Toss to combine and set aside.
  2. In a small bowl, combine the garlic, mustard, key lime juice, olive oil, salt, pepper and cilantro. Whisk to combine and set aside.
FOR THE KEY LIME AIOLI
  1. In a small bowl combine the mayonnaise, garlic, key lime juice, lime zest, salt, pepper. Stir until well combined.
ASSEMBLE THE SALAD
  1. Add dressing a few tablespoons at a time to the greens and toss until salad is lightly coated. -- You may not need all the dressing and if you have leftovers just cover and refrigerate for another salad.
  2. Divide the salad among four plates. Top each with a hot crab cake and a dollop of the Key Lime Aioli. Serve.

     

    [Recipe inspiration from Garlic and Zest!]


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