Crab Cake Stack with Roasted Beet Salad

20

Minutes Prep Time

30

Minutes Cook Time

8

Servings

INGREDIENTS

CRAB CAKE MIX

1 lb lump crab meat
1 medium green, red and yellow pepper, diced
1 medium red onion, diced
1 teaspoon Tabasco
Juice from one lemon
1 teaspoon Cajun Seasoning
½ cup Parmesan Cheese, grated
1 egg
3 cups Panko bread crumbs

ROASTED BEET SALAD

1 cup red beets, diced
1 cup butternut squash, diced
1 tablespoon honey
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 oz fresh cilantro, chopped
Salt and pepper to taste

AVOCADO CREAM

1 fresh avocado, mashed or pureed
2 cups prepared ranch dressing

INSTRUCTIONS

CRAB CAKE STACK

Mix crab cake, peppers, onion, and remaining ingredients in bowl. Form 8 patties and crust with panko bread crumbs.
Sear both sides in oiled skillet till golden brown (internal temp of 145 degrees).

BEET SALAD

Roast beets and butternut squash in oven at 375 degrees until tender. Mix beets and remaining ingredients together in bowl, return to oven and cook for 15 minutes.