Krabbycakes® & Golden Beet Salad

Krabbycakes® and Golden Beet Salad with Creamy Goat Cheese and Wilted Spinach

Menu Part

Appetizers, Soup & Salad


2 each Junior Breaded Krabbycakes® 1.5 oz.
1/2 cup roasted golden beets
1/2 cup spinach, wilted
1/3 cup roasted red pepper
1 tablespoon olive oil
thyme, garnish


  1. Fry or bake the Krabbycakes® according to the package directions.
  2. Slice the Krabbycakes® in half and stack on the bias. Ensure wilted spinach is seasoned with salt and pepper, then top onto Krabbycakes. Top spinach with some of the roasted red pepper.
  3. Arrange the roasted beets on the plate opposite the Krabbycakes®. Garnish generously with goat cheese and fresh thyme leaves. Drizzle with good quality olive oil.

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