California Crab Stack on Japanese Pickled Cucumber-Mache Salad Dressed with Tarragon Dijon Dressing Recipe

Name: California Crab Stack on Japanese Pickled Cucumber-Mache Salad Dressed with Tarragon Dijon Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ounces sourdough bread crumbs; 6 ounces Dungeness crab meat; 1 whole egg, slightly beaten; 1 tablespoon Maui onion, finely diced; 1 tablespoon parsley, coarsely chopped; 2 teaspoons Dijon mustard; 1 teaspoon Worcestershire sauce; 2 tablespoons mayonnaise; Olive oil, for sauteing; 1 cup Japanese cucumber, peeled and julienned; 1/4 cup Maui onion, julienned; 1 cup machj lettuce (or other seasonal ?soft? lettuce); 3 tablespoons Champagne vinegar; 2 tablespoons olive oil; Salt and pepper, to taste; Flower petal confetti (optional garnish); 1/2 cup red wine vinegar; 3/4 cup olive oil; 2 tablespoons Dijon mustard; 2 tablespoons honey; 2 tablespoons light brown sugar; 1 teaspoon dry tarragon; Salt and pepper, to taste

Servings: persons

2 ounces sourdough bread crumbs
6 ounces Dungeness crab meat
1 whole egg, slightly beaten
1 tablespoon Maui onion, finely diced
1 tablespoon parsley, coarsely chopped
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
2 tablespoons mayonnaise
Olive oil, for sauteing
1 cup Japanese cucumber, peeled and julienned
1/4 cup Maui onion, julienned
1 cup machj lettuce (or other seasonal ?soft? lettuce)
3 tablespoons Champagne vinegar
2 tablespoons olive oil
Salt and pepper, to taste
Flower petal confetti (optional garnish)
1/2 cup red wine vinegar
3/4 cup olive oil
2 tablespoons Dijon mustard
2 tablespoons honey
2 tablespoons light brown sugar
1 teaspoon dry tarragon
Salt and pepper, to taste

1
Combine the sourdough bread crumbs and Dungeness crab meat, set aside.
2
Combine remaining ingredients, except olive oil, and mix thoroughly.
3
Gently fold in the crab and bread crumb mixture.
4
Shape into patties approximately 1/2-inch thick.
5
Heat olive oil in a non-stick saute pan.
6
Cook crab cakes over medium heat to a golden brown about 2 to 3 minutes.
7
Set aside.
8
Combine all ingredients except flower confetti and refrigerate.
9
Whisk together all ingredients and refrigerate.
10
Place 1/4 cup of the salad mixture in the center of each of 4 plates.
11
Place a crab cake on top of each salad.
12
Drizzle each plate with Tarragon Vinaigrette and sprinkle with a garnish of flower petal confetti.

637

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 2 ounces sourdough bread crumbs, 6 ounces Dungeness crab meat, 1 whole egg, slightly beaten, 1 tablespoon Maui onion, finely diced, and more.

Yes, California Crab Stack on Japanese Pickled Cucumber-Mache Salad Dressed with Tarragon Dijon Dressing falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

California Crab Stack on Japanese Pickled Cucumber-Mache Salad Dressed with Tarragon Dijon Dressing

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