Menu Copy:
Hand-made jumbo lump crab cake sautéed and served on a bed of iceberg lettuce with sundried tomatoes, sliced oranges, diced apples, chopped cilantro and avocado. Prepared with a choice of our chipotle ranch or Litehouse® Jalapeno Ranch dressing.
Crab Cake Chipotle Salad
Ingredients
Crab Cake Procedure1 ea Large Egg Beaten
2 tbsp Dijon Mustard
2 tbsp Worcestershire Sauce
1 tspSriracha
½ tsp Kosher Salt
½ tsp Black Pepper
1 lbs Jumbo Crab Meat
1 cup Panko Bread Crumbs
1 tbsp Old Bay Seasoning
1 tbspCilantro Chopped
Salad Build4 ozCrab Cake
6 ozIceberg Shredded
2 ozAvocado Diced
2 ozOrange Peeled & sliced
1 ozApple Diced
2 ozSundried Tomato Diced
1 tbspCilantro Fresh
3 ozChipotle Buttermilk Ranch
Directions
Crab Cake: In a small bowl, whisk together the mayo, egg, dijon mustard, worcestershire sauce, hot sauce, old bay seasoning, salt, and pepper. In a separate bowl, mix the crab meat, panko, and cilantro. Fold mayo mixture into the crab meat and form 4 ounce patties. In a medium sauté pan, heat olive oil on MEDIUM heat and fry each 4 ounce crab cake 3 minutes on each side until golden brown.SALAD BUILD
Place the iceberg lettuce in pyramid shape mound, and flatten.Place the avocado at 2 o'clock.Place the orange slices at 4 o'clock.Place the diced apple at 6 o'clock.Place the sundried tomato 8 o'clock.Place the crab cake in center of plate on the salad base.Drizzle dressing in circular motion starting outer rim moving to the center of plate.
