Crab Cakes with Arugula Salad: A Coastal Classic Made Simple
A simple elegant seaside dish that balances crisp crab cakes with fresh greens.
Crab Cakes with Arugula Salad: A Coastal Classic at Home
Nothing says coastal comfort quite like crab cakes paired with a bright, peppery arugula salad. This recipe embodies everything beloved about seafood classics—sweet, tender crab, a perfectly crisped exterior, and a touch of zippy remoulade—yet delivers it without fuss, making it ideal for any home kitchen. Follow along for a step-by-step guide to this iconic pairing, complete with expert tips, ingredient insights, and a fresh salad side that makes every bite sing.
Why Make Crab Cakes with Arugula Salad?
Crab cakes are a staple of American coastal cuisine, celebrated from Maryland to the Gulf Coast. Their crisp, golden crust and tender, flavorful centers offer the perfect canvas for customization. Pairing them with a lightly dressed arugula salad provides a balance of rich and refreshing—making this dish a well-rounded lunch, dinner, or even starter for entertaining guests. The inclusion of a homemade remoulade sauce adds a creamy, tangy element that elevates each bite.
- Quick & Hands-Free: Broiled instead of fried, crab cakes are ready fast and require minimal cleanup.
- Balanced Meal: The peppery crunch of arugula and savory Parmesan contrast beautifully with the delicate crab.
- Guests or Everyday: Elegant enough for entertaining, simple enough for weeknight dinners.
Ingredients You Need
| For the Crab Cakes | For the Remoulade | For the Arugula Salad |
|---|---|---|
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For those who crave the absolute best in crab cake flavor and texture, check out our ultimate guide to homemade crab cakes, where you'll discover secrets to achieving that perfect golden crisp and delightful taste that leaves everyone wanting more. |
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Optional for serving: Lemon wedges and extra chopped parsley.
Step-by-Step Directions
Prepare the Crab Cakes
- Position an oven rack in the middle and preheat your broiler.
- In a large bowl, whisk together the egg, 1/4 cup parsley, Old Bay, Dijon mustard, garlic salt, 1/2 cup mayo, plus 1/4 tsp each salt and pepper.
- Grate in the zest of both lemons (save the juiced halves for later).
- Fold in the panko breadcrumbs and crabmeat gently to avoid breaking up the crab.
- Brush a large baking sheet with some of the melted butter.
- Portion the crab mixture into 12 cakes (about 1/3 cup each), shaping them into uniform 2.5-inch patties. Set cakes on the prepared baking sheet.
- Brush the tops with the remaining melted butter.
Broil the Crab Cakes
- Place the cakes on the middle rack under the broiler.
- Broil for 5-7 minutes, just until the tops are golden and slightly crisp.
Mix the Remoulade Sauce
- In a medium bowl, combine the capers, 1 cup mayonnaise, the juice of 1/2 a lemon, and 1/4 tsp each salt and pepper.
- Cover and refrigerate until ready to serve.
Make the Arugula Salad
- In a medium bowl, toss the arugula with olive oil, the remaining 1/2 lemon’s juice, and 1/4 tsp each salt and pepper.
- Gently fold in the shaved Parmesan cheese just before serving.
Serve
- Plate the crab cakes alongside the arugula salad. Add a dollop of remoulade and several lemon wedges for garnish. Sprinkle cakes with extra chopped parsley just before serving.
Expert Tips & Tricks
- Use Good Crab: Fresh lump crabmeat offers the best flavor and texture, but high-quality canned crab works in a pinch.
- Don’t Overmix: Gently fold the crab into the mixture to preserve its texture and create airy, tender cakes.
- Chill if Needed: If your cakes feel too delicate to handle, chill them for 15-20 minutes to help them hold together during broiling.
- Broil, Don’t Fry: Broiling is hands-free and keeps the cakes light yet crisp, saving you from excess oil or complicated frying steps.
- Customize the Salad: Mix in extra spring vegetables or substitute baby spinach for a twist on the classic arugula side.
The Secrets to Great Crab Cakes
- Keep Fillers Minimal: The ideal crab cake is crab-forward, not overwhelmed by breading or extra ingredients. Panko adds structure without heaviness.
- Old Bay Seasoning: This classic blend of spices is the backbone of crab cake flavor. Don’t skip it!
- Lemon Zest: Fresh citrus brightens and highlights the natural sweetness of crab.
Substitution Ideas
| Ingredient | Substitute | Notes |
|---|---|---|
| Fresh lump crab | Canned crab | Drain and check for shells before use |
| Panko breadcrumbs | Crushed saltine crackers or homemade breadcrumbs | Texture will vary slightly |
| Dijon mustard | Spicy brown mustard or mayo | Flavors will be milder |
| Arugula | Baby spinach or mixed field greens | Arugula’s peppery flavor is unique |
Time-Saving Tips
- Prep the crab mixture up to a day ahead and refrigerate, covered, until ready to form and broil cakes.
- Remoulade keeps in the fridge for two days and makes a delicious sandwich spread.
- Toss the arugula right before serving to maintain freshness and crunch.
Serving Suggestions & Menu Pairings
- Appetizer: Make mini crab cakes and serve with extra remoulade for dipping.
- Sandwich: Tuck a crab cake into a soft bun with lettuce, tomato, and a spoonful of remoulade.
- Full Meal: Add roasted baby potatoes or sweet corn, and finish with a fruit salad.
Nutritional Highlights
Crab cakes are a source of lean protein and omega-3 fatty acids, while arugula is packed with vitamins and minerals. The use of olive oil and a light lemon vinaigrette keeps the salad heart-healthy and fresh.
Storaging & Make-Ahead Tips
- Leftovers: Store cooled crab cakes in an airtight container for up to 2 days. Reheat briefly under the broiler or in a skillet.
- Freezing: Uncooked crab cakes can be frozen on a baking sheet, then stored for up to 1 month. Thaw overnight before broiling as usual.
- Remoulade: Keep tightly covered in the refrigerator for up to three days. Whisk before serving.
Frequently Asked Questions (FAQs)
Q: Can I use imitation crab for this recipe?
A: While real lump crab is ideal for authentic flavor, imitation crab can be substituted in a pinch. Expect a different texture and a slightly milder taste—season more generously for best results.
Q: How do I keep crab cakes from falling apart?
A: Use enough binding agents (egg and mayo), don’t overmix, and handle gently. If the mixture feels very loose, chill the cakes for 15–30 minutes before broiling.
Q: Can these be made gluten-free?
A: Yes. Substitute gluten-free panko or crushed gluten-free crackers in place of regular panko breadcrumbs.
Q: What else can I serve with these crab cakes?
A: Roasted potatoes, corn on the cob, or a light tomato salad all pair beautifully. A crisp white wine like Sauvignon Blanc is perfect for drinks.
Q: Is it possible to fry instead of broil?
A: Yes. Heat 2 tbsp butter or oil in a nonstick skillet over medium heat. Fry cakes for 3–4 minutes per side until golden. Drain briefly on paper towels before serving.
Final Thoughts: Simple, Elegant, and Flavorful
This crab cakes with arugula salad recipe channels the breezy elegance of a seaside meal without the need for restaurant reservations or culinary gymnastics. Each component—sweet crab, zesty lemon, peppery arugula—comes together for an impressive yet accessible dish you’ll return to all year long. Whether you’re serving guests or simply treating yourself to a taste of the coast, this recipe promises results that are both easy and extraordinary.
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a63509482/crab-cakes-with-arugula-salad-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a36202143/crab-cakes-recipe/
- https://www.eatyourbooks.com/library/recipes/3388369/crab-cakes-with-arugula-salad
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g64035967/arugula-recipes/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g39969197/summer-salad-recipes/
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