Crab Cakes and Tomato Salad

Crab Cake and Heirloom Tomato Salad

September just might be the best month to eat ripe and juicy local tomatoes. They signify that last gasp of summer with a perfect balance of sweet and tart. So have a tomato party tonight and whip up this healthy, but easy and delicious dinner salad incorporating heirloom tomato, sweet fruit and a delectable crab cake with spicy greens and a scatter of cheese.

Crab Cake and Heirloom Tomato Salad

Start to finish: 5 minutes

Ingredients:

1 heirloom tomato (or the tastiest you can find), sliced
1 ripe peach or nectarine, pitted and sliced
1/2 ripe avocado, sliced
Salt and freshly ground black pepper
2 crab cakes from the prepared foods to-go case
2 handfuls baby greens or arugula (I buy them already washed in the plastic tubs)
A sprinkling of feta cheese
Brianna’s Blush Wine Vinaigrette or salad dressing of your choice

Preparation:

Chill two dinner plates in the freezer while you assemble the ingredients.

Slice the tomato, nectarine and avocado and arrange them decoratively on the two chilled plates.

Sprinkle with salt and freshly ground black pepper.

Heat the crab cakes in the microwave on a microwave safe plate for about 1 minute or until hot.

Arrange the greens and a scattering of feta cheese on top of the tomatoes. Drizzle with the vinaigrette.

Transfer the hot crab cakes to the top of the salad and serve immediately. The greens and cheese will warm up and wilt a little from the heat of the crab cake, but it will be a good thing. I promise.

Tip: Store the other half of the avocado (with pit) in a sealable container with a piece of cut onion and refrigerate. It will keep for a day or so.

Serves 2

Download Recipe PDF  |  Recipe courtesy of Carla Snyder

Carla has spent the past 30 years in the food world as a caterer, artisan baker, cooking school teacher, food writer and author of 6 cook books including the James Beard nominated Big Book of Appetizers. Her passion is sharing fresh, cooked-from-scratch weeknight meals that cut prep time and practically eliminate that nightly sinkful of dishes. Look for Carla on Facebook, Twitter (carlacooks), Pinterest and at ravenouskitchen.com where she blogs about everything from cooking for two to easy weekend entertaining for a crowd.

6 comments

  1. “Carla, this sounds awesome. We always say that having Heinen’s and their great prepared foods here in Hudson has changed our life! I love the approach of letting Heinen’s help you serve a “”home-cooked”” meal!Look forward to more ideas on this hybrid approach to making dinner…and lunch”

  2. Tried this last week and was amazed by the taste and ease of preparation. The Heinen’s prepared foods are amazing and this recipe knocks it out of the park.

  3. Fantastic recipe and so quick, easy and delicious. Great weeknight salad but elegant enough for company. I own all of Ms. Snyder’s cookbooks and find myself cooking from them frequently. This scrumptious salad is representative of her style–wonderfully complex flavors that are simple to prepare.

  4. Doesn’t food taste so much better when you prepare it?! This was so delicious and incredibly easy! My goodness, my mouth is watering again just thinking about it. Great recipe!

  5. Wednesday, 23 October, 2013 How splendid to see Carla on your site. We have been friends and colleagues for many years. It’s about time you have someone of her calibre writing on these pages. Now, get her away from your prepared foods department and have her show you how well she really cooks and teaches. She would be sensational running your school at Pinetree Road! Best wishes, Tom Johnson

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