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Crab Cake topped with Watermelon and Feta Salad

Crab Cake topped with Watermelon:Feta Salad

Summertime and Virginia Beach. Whether you are a “local” or visitor to Virginia Beach, picking crabs or enjoying a crab cake is a summertime must. Executive Chef Bryan Haines combines two summertime favorites to create a delicious culinary treat – Crab Cakes topped with Watermelon Feta Salad.  Sound delicious? Well, it is! And there are still plenty of lazy days of summer left for you to give this recipe a try.

Crab cake:

1/2 cup Mayonnaise
1 1/2 tbsp. Dijon mustard
1 tbsp. Freshly squeezed lemon juice
1/2 tbsp. Old Bay seasoning
2 tbsp. Fresh chives (finely chopped)
1 lbs Fresh lump crab meat (make sure to pick out all shell fragments) panko breadcrumbs.

In a bowl whisk together mayo, Dijon, lemon juice, old bay and chives. Make sure all ingredients are fully incorporated. Now gently toss in crab meat, sprinkle panko into mixture until mixture holds together, but isn’t completely dry. Let mixture sit in the refrigerator for at least one hour before forming into cakes. Heat oil in a sauté pan, sear crab cakes until each side is dark golden brown and heated throughout. If you have cast iron skillet this is the best pan for the job.

Watermelon & Feta Salad:

2 cups Diced Watermelon (seedless)
1⁄4 cup Feta Cheese (crumbled)
2 Tbsp. Toasted sliced almonds
1 cup Arugula
2 fl oz. White Balsamic Vinaigrette
2 Tbsp. Fresh Mint (chopped)

Combine watermelon, feta and almonds in a small bowl, toss with vinaigrette and fresh mint. Add arugula right before serving and season with salt & pepper.

White Balsamic Vinaigrette:

1⁄2 Cup White balsamic vinegar
2 cloves Fresh garlic (chopped)
1 each Small shallot (chopped)
3 tbsp. Honey
1 1⁄2 cup Oil

Combine vinegar, garlic, shallot and honey in a blender, blend until fully incorporated, and now slowly add in oil until completely emulsified. Season with salt & pepper

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