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Crab Cake and Heirloom Tomato Salad

Crab Cakes and Heirloom Tomato Salad
September 12, 2013
Crab Cakes and Heirloom Tomato Salad
Crab Cake and Heirloom Tomato Salad

Right now just might be the best time to eat ripe and juicy local tomatoes. 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

Click Here to Download a Printable 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 sink-full 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.

By 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 sink full of dishes.

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