Spring celebration salad with crab cakes and avocado-chive dressing from Fresh from the Farm: A Year of Recipes and Stories by Susie Middleton

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Notes about this recipe

  • Rinshin on April 04, 2014

    Made using lump blackfin and dungeness crab I had on hand - both frozen. Excellent crab cakes. These crab cakes need to be handled delicately though since it's not packed tightly to highlight the texture of crab. So many crab cakes are mushy mess and cannot find crab pieces, but with these you can. I loved the salad and dressing component of this salad which went really well with crab cakes unlike more common mayo or creamy based dressings.

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