This may be my new favorite thing to do with crab, other than crab cakes…. It is quick and easy, yet decadent and savory – and completely different from anything I have ever tried. The radish and corn both add some much-needed crunchiness to the crab meat, along with the different texture of the spinach and arugula. The taste of the radish and crab were surprisingly complimentary. I combined some lemon juice and butter and loosely called it a vinaigrette (I think there is a law somewhere that demands that you must have crab and butter together) – it really was the finishing touch on this wonderfully fresh take on a crab salad.
There is something about a perfectly seared crab cake dipped in spicy mayo that is ALWAYS good. I am pretty picky with my crab cakes – I mean they need to be guh-ood. For that reason, I was nervous about this recipe – I had incredibly high expectations for myself. After dreaming up what I hoped was the end-all, be-all of crab cake recipes, I went for it. Not only was the taste perfection, but the star of it all was …. wait for it… the CRAB! And that is kinda the way it should be with crab cakes – right?