Fall Crab Cake Salad – Cameron’s Seafood

Fall marks the end of blue crab season. Crabs harvested this time of year are, actually, the most meaty. Making crab cakes an excellent option for autumn meals. In addition to excellent, top-quality, hearty crabs, this season marks a change in produce too. Heartier greens, rustic root vegetables, and succulent squashes are just some of the bounty that fall provides. 

Crab cakes are truly a versatile ingredient. True, we often associate crab cakes with summer; outdoor feasts, al fresco eats, seaside suppers, etc… But, their flavor profile (sweet, savory, and buttery), really endear crab cakes to all seasons. Fall, most of all. 

Our Favorite Fall Salad Ingredients 

These are our favorite fall-themed salad ingredients that we find pair well with crab cakes. 

Greens & Things: Brussel Sprouts, Kale, Chard, Cabbage, Endive, and Radicchio 

Tubers & Squash: Sweet Potatoes, Acorn Squash, Pumpkin, Butternut, and Delicata 

Tart & Tangy: Pomegranates, Dried Cranberries, Mandarin Oranges, and Grapefruit 

Putting it All Together: Fall Crab Cake Salad 

This salad combines that sweet, buttery element of jumbo lump crab cakes with the rustic elegance of fall produce. The salad dressing is a play on Dijonnaise, adding a little seasonal apple cider and apple cider vinegar to the mix for sweet-tart palate play. The butternut squash and crab cakes can be baked together, making prep a breeze. This salad is a great option for a lighter dinner or weekend lunch. 

Fall Crab Cake Salad

Serves 4 

Cider Dijonnaise:

• 2 tablespoons apple cider
• 2 tablespoons apple cider vinegar
• 2 tablespoons Dijon mustard
• 1/2 cup mayonnaise
• 1 tablespoon honey
• Salt and pepper to taste

Baked Crab Cakes & Roasted Butternut Squash:

• Cooking spray
• 4 each Cameron’s Seafood 4 ounce Maryland Jumbo Lump Crab Cakes
• 2 tablespoons olive oil
• 2 garlic cloves peeled and minced
• 2 cups butternut squash peeled and cubed
• 1/2 teaspoon salt
• Pinch of black pepper

Salad Ingredients:

• 6 cups kale stems removed and chopped
• 1 cup thinly sliced brussel sprouts
• 1 cup canned mandarin oranges drained
• 1/2 cup red onion peeled and thinly sliced
• 1/4 cup dried cranberries
• 1/4 cup feta cheese crumbles

1. Place apple cider, apple cider vinegar, mustard, mayo, and honey in a medium bowl, whisk to combine the dressing. Season to taste with salt and pepper, transfer to a sealable container, and refrigerate until ready to serve.

2. Preheat oven to 425°F. Place two sheets of aluminum foil, side-by-side, on a large baking sheet. Spritz one of the sheets with cooking spray and add the crab cakes.

3. Drizzle the other foil sheet with olive oil. Add the garlic, squash, salt, and pepper, and toss to coat. Place the baking sheet in the oven and cook for 15 minutes or until the crab cakes are cooked and the butternut squash are tender. Remove from the oven and set aside.

4. Divide kale and sliced brussel sprouts between bowls. Top the greens with the crab cakes, butternut squash, mandarin oranges, onion, dried cranberries, and feta cheese. Drizzle salad with dressing before serving (or serve with dressing on the side).

Buy Maryland Crab Cakes Online 

Yes, the real deal, true blue Maryland crab cakes delivered right to your door! That’s exciting stuff!  All of our jumbo lump crab cakes are handmade every morning, contain a whopping 75% crab meat to binder ratio (that’s a lot of crab!), and made with authentic Maryland crab meat. 

Show us your crab cake love! We’re always looking for fellow fans of the cake (maybe we should start a club!). We can be found @cameronsseafoodonline on Instagram or @CameronsSeafood on Facebook.