Take crab cakes on a trip south of the border, in this easy to make salad. Mandarin oranges lend a bright burst of sweetness, crunchy pecans add a hearty texture, and the salad dressing with chile sauce provides some zing with zest!
Recipe courtesy of Allrecipes® Brand Ambassador Sarah S., 2013.
Ingredients:
-
1
small
egg, beaten
-
1
tablespoon
mayonnaise
- 2 tablespoons
-
1/2
teaspoon
ground cumin
-
1/4
teaspoon
dry ground mustard
-
1/2
teaspoon
Worcestershire sauce
-
8
ounces
fresh lump crabmeat
-
3
tablespoons
panko bread crumbs
-
3
tablespoons
freshly prepared ranch dressing, chilled
-
2
tablespoons
grapeseed oil
-
4
tablespoons
butter
-
1
(12 ounce) package
mixed salad greens
-
1
cup
julienne-cut carrots
-
1/4
cup
chopped, roasted pecans
-
4
ounces
mandarin oranges, drained
-
1
pkg.
(4 serving size) chevre (soft goat cheese), sliced into rounds (optional)
Serves 4
Directions:
-
Mix together egg, mayonnaise, HERDEZ® Red Guajillo Mexican Cooking Sauce, cumin, mustard, and Worcestershire sauce. Add the crab and bread crumbs. Mix well. Shape into four crab cakes. Refrigerate 2 hours.
-
Mix together the ranch dressing and guajillo chile sauce; refrigerate until ready to serve.
-
Heat oil in a skillet over medium high heat; melt the butter with the grape seed oil. Place crab cakes into the oil-butter and fry until brown on one side, about 5 minutes. Turn crab cakes, and brown on the other side, about 5 minutes. Using a slotted spatula, transfer the crab cakes to a warm paper-towel-lined plate.
-
Divide the salad greens among individual plates. Top with carrots, pecans, and orange sections. Drizzle with the guajillo ranch dressing. Place one cooked crab cake on top of each salad, and place a goat cheese medallion on the side, if desired.
