Killer Crab Cakes and Bitter Salad with Sweet Red P

Name: Killer Crab Cakes and Bitter Salad with Sweet Red Pepper Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 starchy potato, peeled and thinly sliced; 2 cloves garlic; Coarse salt; Handful fresh flat-leaf parsley; Couple sprigs fresh thyme, leaves finely chopped; 1/2 lemon, zested and juiced; 1/2 teaspoon crushed red pepper flakes; 2 (6-ounce) tubs fresh lump crabmeat, available at fresh seafood counter; 7 tablespoons extra-virgin olive oil, divided; 2 roasted red peppers; 1 small shallot, chopped; 2 teaspoons sugar; 2 tablespoons red wine vinegar; Black pepper; 1 small head escarole, chopped; 1 small head radicchio, chopped; 1 endive, chopped

Servings: persons

1 starchy potato, peeled and thinly sliced
2 cloves garlic
Coarse salt
Handful fresh flat-leaf parsley
Couple sprigs fresh thyme, leaves finely chopped
1/2 lemon, zested and juiced
1/2 teaspoon crushed red pepper flakes
2 (6-ounce) tubs fresh lump crabmeat, available at fresh seafood counter
7 tablespoons extra-virgin olive oil, divided
2 roasted red peppers
1 small shallot, chopped
2 teaspoons sugar
2 tablespoons red wine vinegar
Black pepper
1 small head escarole, chopped
1 small head radicchio, chopped
1 endive, chopped

1
Cook potatoes in boiling water 6 to 7 minutes until tender, drain, scatter across a large flat surface to cool and dry, 5 minutes.
2
Smash the garlic with salt to make a paste and add to potatoes along with thyme, parsley, lemon zest and crushed red pepper flakes.
3
Feel through the crab as you add it to the potatoes to check for shells.
4
Mix together to combine and form into 4 (4 to 5-inch) super sized, killer crab cakes.
5
Heat 3 tablespoons extra-virgin olive oil in a nonstick skillet over medium to medium- high heat.
6
Add the cakes and cook 5 minutes on each side or until deep golden brown.
7
Combine the roasted red peppers, shallot, sugar, the juice of 1/2 lemon and the red wine vinegar in a food processor.
8
Stream in the remaining 1/4 cup extra-virgin olive oil and form a dressing.
9
Stop the processor and season with salt and pepper, to taste.
10
Combine the greens in a salad bowl and dress them.
11
Adjust salt and pepper, to your taste.
12
Serve crab cakes on a bed of salad.

284

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 1 starchy potato, peeled and thinly sliced, 2 cloves garlic, Coarse salt, Handful fresh flat-leaf parsley, and more.

Yes, Killer Crab Cakes and Bitter Salad with Sweet Red Pepper 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.

That's it — enjoy your meal!

Killer Crab Cakes and Bitter Salad with Sweet Red Pepper Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions