Crab Cake Salad with Creamy Remoulade Dressing

Meals out can be part of a healthy diet, but intention is important… In other words, are you ordering out for convenience or because it’s really worth it? Many tend to order out on the nights where they run out of time or energy to cook.

If this is you, simply keeping some easy proteins in your freezer can make all the difference! For example, this Crab Cake Salad with Creamy Remoulade Dressing took less than 20 minutes to make using the best frozen crab cakes as an easy protein. Just pull them out of the freezer and pop them in the oven while you chop up the veggies and make the dressing!

Brought to you by @fitandfedbysteph

Crab Cake Salad

Recipe makes 4 servings


  • Remoulade Dressing
    • ¾ cup Greek yogurt
    • 2 tbsp mayonnaise
    • 1 tbsp horseradish
    • ½ lemon, juiced (~1 tbsp)
    • 1 tbsp honey
    • 1 tsp Worcestershire sauce
    • 1 tsp hot sauce
    • ½ tsp each: smoked paprika, garlic powder, onion powder, oregano, thyme
    • ¼ tsp each: black pepper, salt
  • 4 Legal Sea Foods crab cakes
  • 8 cups lettuce
  • 1 pint cherry tomatoes, quartered
  • 2 oz cheddar cheese, diced
  • 1 avocado, diced
  • ¼ cup sliced almonds, toasted
  • 1 lemon, sliced
  • (optional) parsley, chopped


  1. Dressing: Combine all ingredients in a Shake well to mix until smooth, using a spoon to scrape down the sides. Refrigerate while preparing the rest of the meal.
  2. Bake the Legal Sea Foods crab cakes until cooked-through and beginning to brown and crisp on top, according to package instructions.
  3. Prepare the rest of the ingredients. Divide them into 4 bowls or containers if you’re prepping (just wait to add avocado if prepping).
  4. When the crab cakes are done, add one to each salad and drizzle with the dressing and a squeeze of lemon on the crab cake. Garnish with chopped parsley if you’d like and enjoy!
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