Festive ‘Crab’ Cake and Chard Salad

'Crab' Cakes

Festive ‘Crab’ Cake and Chard Salad with Pickled Cranberries and Shallots

A healthy and hearty side dish to your holiday meal this year. Modern Meat Crab Cakes have been paired with a flavorful and bright Swiss Chard and pickled cranberry salad. The acidity and sweetness of the pickled cranberries contrasted with the fresh and bright flavors of our Crab Cakes will be sure to excite everybody at the table.

Recipe Ingredients

Crab Cakes

  • 1 package Modern Crab Cakes
  • Cooking oil

Pickled cranberries

  • 1 1/2 cup apple cider vinegar
  • 2 cloves garlic (crushed)
  • 2 bay leaves
  • 3 sprigs thyme
  • 4 peppercorns
  • 1/2 cup dried cranberries
  • 2 shallots (thinly sliced)


  • 1 tbsp Dijon mustard
  • 1 tbsp reserved cranberry pickling liquid
  • 1/2 tsp agave nectar
  • 3 tbsp olive oil
  • 1/2 sprig fresh thyme, picked
  • Salt
  • Pepper


  • 1/2 bunch of Swiss chard, washed and chopped
  • 1 mandarin orange, peeled and segmented
  • 1/4 cup pecans, chopped
  • 1/2 small green apple (sliced thinly)
  • Pickled cranberries and shallots

Recipe Directions

Crab Cakes

  1. Heat a thin layer of oil in a non-stick pan over medium high heat.
  2. Add crab cakes to the preheated pan and cook for 3-5 minutes until crispy and golden on the bottom.
  3. Flip crab cakes and cook for another 3-5 minutes, you may want to add a bit more oil to the pan at this time for even browning.
  4. Remove crab cakes from the pan and enjoy with the prepared salad.

Pickled cranberries

  1. Heat apple cider vinegar with crushed garlic, bay leaves, thyme and peppercorns in a small pot.
  2. While the apple cider vinegar is heating up, place your dried cranberries and sliced shallots in a heat proof container.
  3. When the apple cider vinegar has come to a boil, turn off the heat and pour it over the cranberries and shallots.
  4. Let cool at room temperature then store in an airtight container for up to 2 weeks.
  5. Discard garlic, bay leaves and thyme when using your pickled cranberries.


  1. Combine dressing ingredients, whisk to emulsify and taste to adjust seasoning to your preference.


  1. Prepare your Swiss chard and top with mandarin segments, chopped pecans, sliced green apple and pickled cranberries and shallots.
  2. Drizzle with your dressing, toss and enjoy.

Support Local Media

Since 1991, IMPACT Magazine has produced freely distributed award-winning editorial content, including departments on fitness, health, nutrition, food, training, sports medicine, travel and features on the top athletes across the country.

Why Your Support Matters

IMPACT Magazine has kept its publication free and available to readers for 29 years. We believe that everyone deserves access to quality, credible health and fitness content to live their healthiest and best lives. We pride ourselves on delivering the best editorial from the best experts in their fields along with supporting both local and national brands that align with our core values.

We are independently owned and operated and support local fitness and health professionals, writers, photographers, designers and artists.

Please consider supporting IMPACT Magazine by making a donation of any amount via PayPal below. Your donations will help us continue to make an IMPACT into the future!

Impact Magazine DonationsDonate to Impact Magazine


Please enter your comment!
Please enter your name here