Recipe courtesy of Patrick Finn
Save Recipe Print
Yield:
4 servings

Ingredients

JAPANESE PICKLED CUCUMBER SALAD:
DIJON-TARRAGON VINAIGRETTE:

Directions

Combine the sourdough bread crumbs and Dungeness crab meat, set aside. Combine remaining ingredients, except olive oil, and mix thoroughly. Gently fold in the crab and bread crumb mixture. Shape into patties approximately 1/2-inch thick. Heat olive oil in a non-stick saute pan. Cook crab cakes over medium heat to a golden brown about 2 to 3 minutes. Set aside.

JAPANESE PICKLED CUCUMBER SALAD:

Combine all ingredients except flower confetti and refrigerate.

DIJON-TARRAGON VINAIGRETTE:

Whisk together all ingredients and refrigerate.

Place 1/4 cup of the salad mixture in the center of each of 4 plates. Place a crab cake on top of each salad. Drizzle each plate with Tarragon Vinaigrette and sprinkle with a garnish of flower petal confetti.

Trending Videos 6 Videos

Get the recipe

Sushi Brain 00:53

This sushi brain is the most delicious way to creep out your friends.

Similar Topics:

IDEAS YOU'LL LOVE

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

Corn and Crab Chowder

Recipe courtesy of Rachael Ray

Kale and Quinoa Salad

Recipe courtesy of Valerie Bertinelli

Pat's Chorizo and Collard Green Dressing

Recipe courtesy of The Neelys

Roasted Butternut Squash Salad with Warm Cider Vinaigrette

Recipe courtesy of Ina Garten

Quinoa Salad

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Cobb Salad

Recipe courtesy of Ellie Krieger

Spicy Mango Salad

Recipe courtesy of Ree Drummond

Gina's Orzo Salad

Recipe courtesy of The Neelys

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.