Marilyns Treats

Spinach Salad With Crab Cake And Grilled Shrimp

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Spinach Salad with Lump Crab Cake and Grilled Shrimp

I have been getting ready for our annual vacation to the Atlantic. Shopping for clothes, sandals, little luggage extras and beach accessories are finally done. But all this preparation has me craving seafood and hush puppies. I have never been one to deny a craving of any kind and this seafood kick isn’t going to change that. This summer salad certainly qualifies as a craving quencher. The spinach, crab cake and shrimp are not just delicious but are healthy too! This is a bonus as gaining weight while on vacation is expected. I don’t need to start off with extra pounds. Unless of course it is seafood! My kale container is actually filled with kale this week. Enjoy!

If you would like more ideas like this see my Grapefruit Avocado Salad, my Shrimp Cobb Salad, Roast Beef Waldorf Salad, and my Spinach Salad With Crab Cake And Grilled Shrimp.

Spinach Salad with Lump Crab Cake and Grilled Shrimp
Print Recipe
5 from 1 vote

Spinach Salad With Crab Cake And Grilled Shrimp

Time to fill that secret kale container with something tasty and delicious. This spinach salad with crab and shrimp fits the bill!
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Salad
Cuisine: American
Keyword: seafood, veggies
Method: Bake
Skill Level: Intermediate
Servings: 8
Calories: 320kcal
Author: Marilyn

Ingredients

For the Crab Cakes:

  • 3 pounds jumbo lump crabmeat
  • 1 tablespoon Worcestershire sauce
  • Freshly squeezed juice from ½ lemon 1 tablespoon
  • 1½ teaspoons powdered mustard
  • 1 tablespoon Old Bay Seasoning
  • 6 green onions finely chopped
  • ½ cup Italian flat-leaf parsley, finely chopped
  • 3 large eggs
  • 2 tablespoons mayonnaise

For the Salad:

  • 12 ounces Fresh Spinach washed and drained
  • ½ cup grape tomatoes cut in half
  • ½ red onion finely chopped
  • 4 tablespoons olive oil
  • Juice from one lemon
  • Truffle sea salt or any great quality sea salt
  • fresh ground pepper
  • ½ cup shaved parmesan
  • 1 lb grilled shrimp
  • Apples and oranges to garnish

Instructions

  • Carefully go through all crab to pick out and discard any bits of shell. Leave the lumps intact as much as possible.
  • Transfer the crab to a large bowl.
  • Add the Worcestershire sauce, lemon juice, mustard, Old Bay, green onion and parsley to the bowl. Use your hands to gently fold the mixture without breaking up the lumps of crabmeat.
  • Beat the eggs in a separate large bowl, then add the mayonnaise and mix well. Gently fold into the crab mixture.
  • Use your hands to mold them into mounds of the same size so they cook evenly. Place on baking sheet.
  • Refrigerate the crab cakes for 30 minutes to 1 hour so they hold together better during the cooking process.
  • Preheat oven to 450˚ and bake for 12 to 15 minutes until golden brown.
  • In the meantime combine the spinach, tomatoes, red onion, olive oil, lemon juice in a large bowl.
  • Plate on individual plates and sprinkle with sea salt, fresh ground pepper and shaved parmesan.
  • Place crab cakes and grilled shrimp on top of the salad and serve.
  • Add apple and orange slices to taste.

Notes

©MARILYN'S TREATS. All images are copyright protected.

Nutrition

Serving: 1g | Calories: 320kcal | Carbohydrates: 12g | Protein: 21g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 285mg | Sodium: 930mg | Potassium: 0mg | Fiber: 4g | Sugar: 5g | Vitamin A: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%

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NUTRITION DISCLAIMER

Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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Comments

  3. Oh Marilyn you’ve got me on a string with this recipe! I love crab cakes and there’s no breading or bread crumbs in your recipe! I love that! It fits with my gluten free diet. I am so loving this! I’d hug you if you were here! I hope that you have great fun on your vacation, can’t wait to see your photos! Once again, thanks for this recipe, pinned, stumbled and yummed, I’m not going to lose this recipe! xx

    Reply

    • I m so glad I hit on something you didnt need to look for substitutes! My husband is taking all the scenery shots. I of course am doing food and interviewing all the great Southern chefs for their secrets!!

      Reply

  6. Hi Marilyn,
    Your Spinach Salad with Crab Cake and Grilled Shrimp looks delicious. I just love any combination with a good Crab Cake. Thanks so much for sharing with Full Plate Thursday this week. Hope you are having a great day and come back to see us real soon!
    Miz Helen

    Reply

  7. I wish I could eat shrimp because I’d love to try this recipe. I’ll have to share it with others in my family who can eat it.

    Thank you for sharing this with us on the #HomeMattersParty. We hope to see you when we open our doors at 12AM EST on Fridays.

    Reply

  16. Marilyn, I love your recipes! This one is going to be made soon, just shared with my husband and he had me write it down for him. Yum, can’t wait! Pinning to share too. Have a super week and thanks for being part of Brag About It!

    Reply

  21. What a delicious sounding salad! With the crab cakes and the grilled shrimp, this is a salad my hubby would like. I think I need to pick up some crab at the store when I do my weekly shopping. Thanks for the excellent idea.

    Reply

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