Recipe courtesy of Rachael Ray
Save Recipe Print
Killer Crab Cakes and Bitter Salad with Sweet Red Pepper Dressing
Total:
35 min
Prep:
15 min
Cook:
20 min
Yield:
4 servings
Level:
Easy
Total:
35 min
Prep:
15 min
Cook:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Cook potatoes in boiling water 6 to 7 minutes until tender, drain, scatter across a large flat surface to cool and dry, 5 minutes. Smash the garlic with salt to make a paste and add to potatoes along with thyme, parsley, lemon zest and crushed red pepper flakes. Feel through the crab as you add it to the potatoes to check for shells. Mix together to combine and form into 4 (4 to 5-inch) super sized, killer crab cakes. 

Heat 3 tablespoons extra-virgin olive oil in a nonstick skillet over medium to medium- high heat. Add the cakes and cook 5 minutes on each side or until deep golden brown. 

Combine the roasted red peppers, shallot, sugar, the juice of 1/2 lemon and the red wine vinegar in a food processor. Stream in the remaining 1/4 cup extra-virgin olive oil and form a dressing. Stop the processor and season with salt and pepper, to taste. Combine the greens in a salad bowl and dress them. Adjust salt and pepper, to your taste. Serve crab cakes on a bed of salad.

Trending Videos 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Mrs. Duvall's Crab Cakes

Recipe courtesy of Robert Duvall

Chesapeake Bay Classic Crab Cakes

Recipe courtesy of Tom Douglas

Perfect Pumpkin Cakes

Recipe courtesy of Nancy Fuller

Fall Salad

Recipe courtesy of Tyler Florence

Christmas Cake Cookies

Recipe courtesy of Ree Drummond

Dump Cakes

Recipe courtesy of Ree Drummond

Carrot Cake Recipe

Recipe courtesy of Robert Clinton

Blueberry Coffee Cake Muffins

Recipe courtesy of Ina Garten

Apple Cake "Tatin"

Recipe courtesy of Ina Garten

Browse Reviews By Keyword