Crab Cakes with Arugula Salad

This wholesome holiday meal pairs Legal Sea Foods signature crab cakes with a seasonal salad featuring arugula, roasted delicata squash, carrots, cranberries, and pumpkin seeds. The peppery assertiveness of the arugula works very well with the natural sweetness of the crab, squash and carrots, and the ensuing dish delivers a wonderful balance of flavors, textures, and nutrition. To save time, this recipe features store-bought shelled pumpkin seeds. You can store the freshly scooped out delicata squash seeds in the fridge to roast later. Make a vinaigrette or use the mustard sauce that comes with the crab cakes as a salad dressing. Easy, delicious, stress-free!

Brought to you by @chicagolovespanini

Crab Cakes and Arugula Salad


  • 1x4 pack Legal Sea Foods Signature Crab Cakes
  • 1 medium size delicata squash (about 2lb), washed, cut into 1/2in thick round slices, and seeds removed
  • 1x5oz container baby arugula, washed and dried
  • 1 cup grated carrots
  • 1/2 cup dried cranberries
  • 1/2 cup shelled pumpkin seeds
  • 2 tbsp fresh chives, chopped + extra for decoration
  • 3 tbsp extra virgin olive oil
  • Salt and ground black pepper to taste

Ingredients for the vinaigrette (optional):

  • 1/2 cup extra virgin olive oil
  • 3 tbsp white wine vinegar
  • 1/2 tbsp Dijon mustard
  • Salt and ground black pepper to taste


  • Preheat oven to 425F.
  • Place the sliced squash in a medium-sized mixing bowl. Pour oil and sprinkle salt and pepper. Rub the squash to make sure it is covered with oil, salt and pepper uniformly.
  • Place prepared slices on a large baking sheet lined with parchment paper.
  • Bake for 20-25 minutes or until tender when inserting a fork, turning slices halfway through cooking.
  • While squash is roasting, combine arugula, carrots, chives, and cranberries in a large mixing bowl. Set aside.
  • If you want to make a vinaigrette, add the vinaigrette ingredients minus the oil to a small mixing bowl, and stir until combined. Pour the oil slowly, whisking continuously, until the vinaigrette is homogeneous.
  • When squash is done, take it out of the oven, and place on a cooling rack. Lower oven temperature to 350F. Place frozen crab cakes on a medium-sized baking sheet, and bake as per instructions on packaging, 12-15 minutes or until golden brown.
  • Place pumpkin seeds on a separate small baking sheet and roast briefly for 5-10 minutes max, making sure not to burn the seeds.
  • While crab cakes and pumpkin seeds are in the oven, cut the cooled roasted squash into 1/2in cubes.
  • Remove crab cakes and pumpkin seeds from oven, and place on a cooling rack.
  • Add cubed squash and pumpkin seeds to bowl with arugula, carrots, chives, and cranberries. Add vinaigrette (if using) or the Legal Sea Foods mustard sauce that comes with the crab cakes, reserving some of the sauce for decoration. Mix until combined. Taste and add salt and pepper, if necessary.
  • Divide salad across 4 plates and top with one crab cake per plate, extra mustard sauce, and chives. Serve crab cakes warm. Enjoy!
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