This ended up in a mix match of recipes. I wanted crab cakes, yet I didn’t know what to do with it once it was made. It looked boring just sitting there on the plate. Then I placed it on spinach, boring still. Added a few other things and no matter what I did all I wanted was a salad. It became a crab crumble salad and I loved it.
This recipe was from my Taste of Home Cookbook, there are so many recipes out there I decided to just try a classic Crab Cake Recipe.
1 pound canned crabmeat, drained, flaked and cartilage removed
2 to 2-1/2 cups soft bread crumbs
1 egg, beaten
3/4 cup mayonnaise
1/3 cup each chopped celery, green pepper and onion
1 tablespoon seafood seasoning
1 tablespoon minced fresh parsley
2 teaspoons lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon prepared mustard ( I used spicy brown)
1/4 teaspoon pepper
1/8 teaspoon hot pepper sauce <– say yes to the hot sauce!
2 to 4 tablespoons vegetable oil
In a large bowl, combine the crab, bread crumbs, egg, mayonnaise, vegetables and seasonings. Shape into eight patties. Broil patties or cook in a skillet in oil for 4 minutes on each side or until golden brown.