Spinach Salad With Crab Cake And Grilled Shrimp
I have been looking at different types os simple yet delicious salads to serve as the weather gets warmer.
But all this recipe reading has me craving seafood and hush puppies. And I can’t seem to think of anything else.
I have never been one to deny a craving of any kind and this seafood kick isn’t going to change that.
And then I found this Spinach Salad With Crab Cake And Grilled Shrimp
This summer salad certainly qualifies as a craving quencher.
These are the INGREDIENTS You will need:
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
These are the INSTRUCTIONS for preparations:
- 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.
The spinach, crab cake and shrimp are not just delicious but are healthy too!
This is a bonus as gaining weight while being less active in the winter is expected.
I don’t need to start off summer with extra pounds.
As I started to prepare the salad for my husband, I wanted to add something special just for him.
I actually considered wrapping the shrimp in bacon.
But I had to admit, that would have been more for me than him.
And I wanted to serve this Spinach Salad to him for our anniversary.
That also would have defeated the idea of having something healthy to serve too.
But he was impressed that the salad had all his favorite items on it.
He even enjoyed the Crab Cake, I hid it under the apple slices so he would be surprised.
This salad would be perfect for serving on a special occasion as well as a nice summer dinner.
It could even go well with a glass of sweet tea for a Sunday brunch.
The options are limitless!
Spinach Salad With Crab Cake And Grilled Shrimp
Ingredients
For the Crab Cakes:
- 3 pounds jumbo lump crabmeat
- 1 tablespoon Worcestershire sauce
- 1 Tablespoon Freshly squeezed juice from ½ lemon
- 1½ teaspoons powdered mustard
- 1 tablespoon Old Bay Seasoning
- 6 small green onions, finely chopped
- ½ cup Italian flat leaf parsley, fibe chopped
- 3 large eggs
- 2 tablespoons mayonnaise
For the Salad:
- 12 ounces Fresh Spinach, washed and dried
- ½ cup grape tomatoes cut in half
- ½ small red onion, finely chopped
- 4 tablespoons olive oil
- 1 small 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
Nutrition
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.
Conversion Information We get a lot of requests to help with conversions especially between various countries like Canada, the U.K. and Australia. These tables should help you make those conversions. For your convenience we have included a Conversion Chart.
Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.
Love salads, and especially in the summer. We’ll be trying this one for sure. Thanks for sharing
I like this salad for a lite dinner this time of year. Enjoy your week.
This has got to be one of my favorites! And that’s difficult to say because you always have such good recipes. But this is one that I will surely make. If I get out this week, this will be Saturday or Sunday’s meal. Thank you for this one!!
Thank you so much Clearissa! I hope you love it as much as we do. Let me know how it turns out. Enjoy your wek!
Thanks for sharing on Peace, Love, Linkup! Hope to see you tomorrow at 6 for the next round of sharing fun!
You are welcome Ashleigh. I will be there!
Crab AND shrimp!! I wanna come live at your house, lol!! Thanks for sharing with us at Throwback Thursday!
Mollie
You are welcome anytime Mollie! All I will ask is for you to load the dishwasher! I so hate the cleanup. LOL
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
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!!
You impress me every week Marilyn!! This salad and crab cake sound perfect together! Thanks for sharing at You Link It, We Make It – Hope to see you back tomorrow!
Thank you April . I am just trying to keep up with all the talented bloggers.
We eat a lot of salad around here, so this one’s a win! Thanks for joining us at #FridayFrivolity this week!
You are welcome Lisa. I am so glad you will give it a try!
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
Thank you for taking your time to stop by! I wish a a peaceful and quiet week.
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.
I am glad you like it Crystal. You can go ahead and add any veggie or meat you wish. I have used salami and mozarella chunks as well.
You and I are such a kindred spirit. We like so many of the same things except kale 🙂 I hope you enjoy your vacation!
Shirley I just love your tastes in food as well as your blog! Vacation is great so far!
With Summer upon us this looks like a yummy and fresh salad to add to our meal plan! Thanks so much for joining us and sharing this at #sharethejoy
Thank you Michelle. If you get a chance to try it I hope you enjoy!
This looks incredibly yummy Marilyn. I hope you have a great time at the beach! Pinning and sharing.
Thank you so much Mary. It is quite hot and humid but the condo and view are great!
This is the perfect summer recipe! Thank you for sharing this week at Dishing It & Digging It!
Thank you Angie. You are very welcome.
I’m sure this salad is delicious! Thanks for sharing at the Blogger’s Pit Stop.
You are welcome Debbie. It is nice to see your smiling face today.
This salad looks so delicious. I love all of the ingredients. Your recipes are awesome.
Hugs,
Bev.
Thank you Bev! Since you are on the east coast this week I hope you can enjoy some seafood!
Marilyn, you had me at crab cake … they are one of my favs! Thank you for sharing another superb recipe with us at #SimplifyWednesdays
I am glad to have hit upon something you will enjoy!
The seafood lovers in my family would really swoon for this one!
I hope they get to enjoy it!
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!
Thank you Laurie. Contrary to what you may have heard I do make dinners too!
Oh yum. What a great summer dish!
I’d love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks: https://www.facebook.com/groups/pluckyrecipescraftstips/
Thanks for joining Cooking and Crafting with J & J!
Thank you Jess. I will!
oh Marilyn – this looks so darned good!! Thanks for sharing on the What’s for Dinner Linky!
You are welcome Helen!
I love shrimp too! Thanks for sharing your yummy recipe with us at the Family Joy Link Party
You are welcome Samantha!
I love crab cakes and shrimp. I think this salad is just for me 🙂 Thanks for linking up with us at Family Joy Blog ink up party! Happy 4th of July!
I am glad you like the combination Charlene. Have a great week!
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.
You won’t be disappointed serving this awesome salad!