Crab Cake and Butter Lettuce Salad

Dungeness crab season begins in early winter, making crab a perfect choice for the holiday season. My take on crab cakes here turns them into a first-course dinner salad or a lunch entrée salad by putting them on a butter lettuce base and drizzling with a creamy mustard dressing.
By | December 01, 2014


In a bowl, whisk the eggs lightly. Add the 1 tablespoon mayonnaise, the crab, breadcrumbs, 2 teaspoons salt, ½ teaspoon pepper and green onions. Stir with a fork until well mixed. Divide the mixture into 8 equal portions and gently shape into patties.

In a small bowl, whisk together the 1/3 cup mayonnaise, the mustard, lemon juice and ½ teaspoon pepper until smooth.

In a large frying pan, melt the butter over medium-low heat. Working in batches if needed, add the crab cakes and cook without moving them until golden brown on the first side, about 4 minutes. Turn and cook until golden brown on the second side, 3 to 4 minutes. Arrange the lettuce on plates and place the crab cakes on top. Drizzle with your favorite creamy mustard dressing and serve.

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  • 2 large eggs
  • 1 tablespoon mayonnaise, plus ⅓ cup
  • 1 pound crabmeat, picked over for shell fragments and squeezed to remove excess liquid
  • ½ cup fine fresh white breadcrumbs or fine panko
  • Sea salt and freshly ground black pepper
  • 4 green onions, including tender green parts, finely chopped
  • 2 teaspoons Dijon mustard Juice of 1 lemon
  • 2 teaspoons unsalted butter
  • 2 heads butter lettuce, torn into bite-sized pieces
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