Crab (or Salmon) Croquette Salad Print Email

Tony's Crab Cakes or Salmon Patties
Panko bread crumbs
canola oil
spring greens, spinach, or mixed shredded lettuces
sliced cucumbers
cherry or grape tomatoes, split
red and yellow bell pepper strips
celery stalk slices
Tony's Remoulade Dressing

Allow 1/2 to 1 crab cakes per person. Reshape Tony's Crab Cakes (or salmon patty) into small, two-bite sized patties and toss in panko bread crumbs. Prepare greens and veggies as a salad.

Heat a stick-free pan over medium high heat. When hot, add enough canola oil to fry and pan fry croquettes, browning on both sides. Drain on a rack.

Drizzle a little of Tony's Remoulade into a salad bowl, add veggies and toss to coat, adding more remoulade as needed. (Note: for a milder dressing, blend with mayo).

Place greens in individual bowls, decorating with other veggies and topping with seafood croquettes. Great with a crisp white wine. The dressing can alternatively be drizzled on, or used as a dip. - Chef Mick Rosacci, Tony's