Panko-Fried Crab Cakes with Heirloom Tomato, Nectarine, and Avocado Salad

Name: Panko-Fried Crab Cakes with Heirloom Tomato, Nectarine, and Avocado Salad
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: Serves 2
Ingredients: 8 oz/225 g fresh backfin or lump crabmeat, picked over for shell fragments (see “It’s that easy”); 1 tsp Dijon mustard; 2 tbsp minced red bell pepper; ½ ripe avocado, peeled and sliced (see “It’s that easy,”); 1 tbsp pesto, purchased or homemade; ⅓ cup/40 g panko bread crumbs, plus ½ cup/55 g; 1 egg white, beaten; 4 tbsp/60 ml olive oil; 1 tbsp balsamic vinegar; 2 handfuls baby greens (I buy them already washed); 1 tbsp fresh lemon juice, plus 1 tsp lemon zest; 2 tbsp mayonnaise; 1 heirloom tomato (or the best you can find), sliced; 2 tbsp minced celery; Salt and Freshly ground black pepper; 2 tbsp minced green onion; 1 nectarine, pitted and sliced

Preparation info

Serves
2

Difficulty
Easy
Ready in
1 hr 15

Appears in

One Pan, Two Plates

By Carla Snyder

Published 2013

About

Even if your store-bought tomatoes aren’t as good as Grandpa used to grow, the nectarine’s bright acid is guaranteed to liven up this salad dressed in a simple pesto vinaigrette. The cooking part of this recipe is a fairly traditional crab cake, with just enough bread crumbs and mayo to lightly hold it together. The avocado is the unifying force that makes this salad such a charmer. Grandpa would be so proud.

Ingredients

Dinner
Fish course
Pescatarian

Ingredients

Method