Spinach Salad with Lump Crab Cake and Grilled Shrimp
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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


For the Crab Cakes:

  • 3 pounds jumbo lump crabmeat
  • 1 tablespoon Worcestershire sauce
  • Freshly squeezed juice from ½ lemon 1 tablespoon
  • 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


  • 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.


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


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: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg