Tangy Lemon Crabless Cake Salad - a quick, easy, and tasty salad with layers of flavor and texture - warm plant based crabby cakes over crisp cool greens.
When I wake up and it is dark and cold, and it is still cold when I return home from tennis, I want something warm. Earlier this week, I also wanted that something to be light, fresh, and bright - like the summer we just had.
Fall is my favorite, do not get me wrong! You all know I love my comfort food as much as anyone. Still, sometimes I want bright and fresh.
Today, our Fast Food Friday non recipe takes me back to my childhood. Every Fourth of July, our family would meet at The Embarcadero for a weekend of contract rummy, cocktails- for the adults, of course - and crabbing.
One year, we didn't catch any crabs. These days, I'd be happy about that. Uncle Dudley and I went back out once more, to pull the pots in for good. Still nothing. We walked down the dock, bought some crab, came back and told everyone we caught it.
Hard to believe, since we brought it in wrapped in foil, already steamed and ready to go.
Perfect for a quick recipe when you come home from back to back tennis times and you are starving and need to eat lunch within fifteen minutes. Well, ten if you bake these in the oven, nine in the air fryer.
Tangy Lemon Crabless Cake Salad
YIELD: two salads
dairy and egg free, vegan, gluten free option
Preheat oven to 450 °F. Line a baking sheet with parchment.
Arrange crabless cakes in single layer on baking sheet. When oven is heated, bake for 5 minutes each side (removing from oven and turning halfway through.)
Air Fryer instructions: 360 °F for 9-10 minutes, shaking / turning halfway through.
While crabless cakes cook, arrange salad greens on dishes or bowls. Top with Thousand Island dressing.
Top the salad greens with warm crabless cakes. Squeeze fresh lemon juice over salads.
Happy Friday and Happy Weekend!
printable Tangy Lemon Crabless Cake Salad recipe: