Mini Crab Cakes with Citrus Salad
Mini Crab Cakes with Citrus Salad
Start your feeding frenzy adventure by surprising your guests with some unique food options. Then gather the gang for a viewing of real adventures of the sea or your favorite adventure movies.

Recommended Wine Pairing: Chardonnay (Santa Barbara County) / Chardonnay (Eden Valley)

1 pkg. Phillips Crab Cake Minis*, thawed
2 Tbsp. olive oil
Juice of l lemon
Salt and freshly ground black pepper to taste
1 Tbsp. parmesan cheese, grated
1-2 cups arugula
1 orange, peeled and segmented
1/4 red onion, finely sliced

1. Preheat the oven to 375° F.

2. In small bowl, mix lemon juice, olive oil, parmesan cheese, salt and pepper. Add arugula, orange segments and sliced red onion. Mix to incorporate.

3. Place crab cakes on a baking sheet and brush with olive oil.

4. Bake approximately 12 minutes or until center reaches 165° F.

5. Place on a plate and top with seasoned citrus salad.

* For more information, visit

Greg Norman Estates. The Official Wine of Adventure.