Jumbo Lump Crab Cakes over Heirloom Tomato and Quinoa Salad with Lemon Honey Vinaigrette

Name: Jumbo Lump Crab Cakes over Heirloom Tomato and Quinoa Salad with Lemon Honey Vinaigrette
Ingredients: ½ cup olive oil; ¼ cup fresh lemon juice; 2 pounds large heirloom tomatoes, cut into ½-inch wedges; Microgreens for garnish; 1 medium red onion, sliced thin; 1 pound jumbo lump crabmeat, drained and picked; 1 tablespoon fresh cilantro, finally chopped; ½ teaspoon cumin; 1 teaspoon Creole seasoning; 1 English cucumber, quartered and sliced; 1 cup cooked quinoa; Grape seed oil for frying; ¼ teaspoon cayenne pepper; 1 teaspoon smoked paprika; 1 egg, beaten; ¼ cup avocado mayonnaise; 3 teaspoons Dijon mustard; 1 tablespoon shallot, minced; Kosher salt and fresh ground pepper; 2 tablespoons honey; 1 teaspoon lemon zest

Preparation info

Difficulty
Medium

Appears in

Eating Well to Win

By Richard Ingraham

Published 2017

About

Ingredients

For Crab Cakes

1 egg, beaten
¼ cup avocado mayonnaise
¼ teaspoon

Method

Crab Cakes

Combine egg, mayonnaise, cayenne, paprika, cumin and Creole seasoning in a medium mixing bowl.
Mix thoroughly to fully incorporate flavors.
In a separate bowl, combine crabmeat and cilantro.
Add wet mix to crab mixture, and fold in.
Portion crab mix into patties and refrigerate at le