Dole Recipes

Crab Cakes with Spring Mix and Aioli

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  • 6
  • 100 Min.


  • 1/4 cup plus 2 tablespoons light mayonnaise, divided
  • 2 teaspoons bottled pesto sauce
  • 1 teaspoon fresh lemon juice
  • 2 eggs, beaten
  • 1 teaspoon dry mustard
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh parsley
  • 2 teaspoons grated lemon peel
  • 2 tablespoons plus 2 teaspoons lemon juice
  • 1 pound lump crab meat
  • 2/3 cup Panko Japanese style bread crumbs, divided
  • 6 Kaiser rolls, split and toasted or grilled sliced Italian Bread
  • 3 cups DOLE Spring Mix or other DOLE Salad blend
  • 2 tablespoons olive oil


  • Stir together 1/4 cup mayonnaise, pesto and lemon juice in small bowl; set aside.
  • Mix remaining mayonnaise, eggs, mustard, basil, parsley, peel, and 2 tablespoons lemon juice in large bowl. Gently stir in crab with 1/3 cup bread crumbs. Chill for 1 hour or overnight.
  • Form crab mixture into 6 (1/2-inch thick) patties; coat with remaining bread crumbs. Chill for an hour. Cook in nonstick skillet with 2 tablespoons vegetable oil on medium heat for 5 to 6 minutes on each side or until golden brown and cooked through.
  • Lightly toss salad blend with remaining lemon juice and olive oil.
  • Spread aioli sauce on each side of bread. Divide salad blend on each sandwich half. Top with warm crab cake. Place with remaining bread slices.