Crab Cake Salad

These crab cakes are a little spicy with a hint of coconut.
Crab Cake Salad
  1. Chop the onion, celery and apple.
  2. Saute them in a pan with a drizzle of olive oil on low heat for about 5 minutes while you prep the other ingredients.
  3. In a large bowl, combine the crab, chopped chives, grated ginger, parsley, hot sauce, salt, pepper, paprika, mustard, one egg and one egg yolk.
  4. Add in the cooked vegetables, and then mix in about half of the breadcrumbs and half of the coconut flakes.
  5. Form the crab cakes by making them into little rounds and lightly coat them with a mix of unsweetened coconut flakes and panko breadcrumbs. Bake or fry your crab cakes, one is healthier but the other one is tastier. To fry heat about 2 inches of oil and cook the crab cakes 2-3 minutes on each side until golden brown. To bake line a baking sheet with parchment paper and bake at 375 for about 10-12 minutes.
  6. To make the salad, combine greens – I used spinach and romaine.  Add in the remaining chopped apples and celery.  Toss together and dress right before serving.
  7. Finish by topping the salad with crab cakes.  I added a little harissa aoli to the crab cakes, you can serve them as is or add your condiment of choice.