Crab Cakes with Summer Farro Salad | CookOS

Crab Cakes with Summer Farro Salad

Name: Crab Cakes with Summer Farro Salad
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 2 servings
Cuisine: American
Ingredients: 4 large pre-made crab cakes; ½ cup farro; 2 cups arugula; 1 cup cherry or grape tomatoes, halved lengthwise; 2 tbsp pre-made lemon vinaigrette (or more to taste); ½ an avocado, sliced lengthwise; 2 lemon wedges

This crab cakes and farro salad combines tender sous vide crab cakes finished under the broiler with a zesty farro base studded with arugula, cherry tomatoes, and avocado.

🌍American 🥗Pescatarian 🏷️Crab 🏷️Farro 🏷️Seafood 🏷️Summer Sous vide

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🏷️Salad

Total

1h 10m

Servings

Difficulty

Medium

Est. Cost

$16–$26

Recipe Source

View original recipe

From Recette Magazine

Ingredients

4 large pre-made crab cakes
½ cup farro
2 cups arugula
1 cup cherry or grape tomatoes, halved lengthwise
2 tbsp pre-made lemon vinaigrette (or more to taste)
½ an avocado, sliced lengthwise
2 lemon wedges

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Instructions

1
Vacuum seal the crab cakes using your vacuum sealer (use the lowest setting to protect the shape of the cakes). Place crab cakes in a Suvie pan, cover completely with water, and place in the bottom zone of Suvie. Input settings and cook now or schedule.
2
Place farro in the Suvie starch strainer set within the Suvie pasta pot (green handles). Cover pot with lid and place inside the Suvie Starch Cooker, ensuring the pot is centered on the hot plate. Input settings and cook now or schedule.
3
After the cook, remove the crab cakes from the pan, reshape them into round cakes if they've become misshapen in the cooking process. Dry pan and place the Suvie roasting rack in the pan (handles facing down). Place crab cakes on the pan and brush lightly with olive oil.
4
Return pan to Suvie. Broil for 10-15 minutes flipping halfway through until crab cakes are browned (watch closely to ensure the crab cakes don't burn). Remove farro from the Suvie Starch Cooker and drain thoroughly. While the crab cakes broil, combine arugula, tomatoes, and farro in a large mixing bowl.
5
Drizzle vinaigrette over the salad and toss to combine. Season to taste and top with sliced avocado. When the crab cakes are browned, remove from Suvie.
6
Split the farro salad between two plates and top with crab cakes. Serve with lemon wedges for garnish. Enjoy!

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Tips & Notes

Pro tips

Pat crab cakes dry before sous vide to help them brown better when broiled; moisture on the surface will steam rather than crisp.
Dress the salad just before serving to prevent the arugula from wilting and the farro from absorbing too much vinaigrette.
Broil crab cakes in a single layer on a lined baking sheet for even browning; rotate the sheet halfway through if your broiler heats unevenly.
Finish each plate with a squeeze of fresh lemon and avocado slices to brighten the dish and add richness.

Substitutions

Farro → Barley or spelt (same cooking time and texture)
Arugula → Spinach or mixed greens (milder flavor, same textural role)
Lemon vinaigrette → Sherry vinaigrette or balsamic (adjust acidity to taste)
Cherry tomatoes → Diced heirloom or beefsteak tomato (drain excess liquid)

Storage & make-ahead

Store cooked farro salad (without dressing) for up to 3 days; refrigerate leftover crab cakes in an airtight container for up to 2 days and reheat gently in a 300°F oven for 5–7 minutes.

Equipment

immersion circulator and sous vide container (or large pot with thermometer) · broiler or broiler pan

Common Questions

Can I skip the sous vide step and cook crab cakes another way?

Yes. Pan-sear the crab cakes over medium-high heat for 3–4 minutes per side, then finish under the broiler if desired, or bake at 400°F for 10–12 minutes.

How do I cook the farro ahead of time?

Prepare farro up to 2 days in advance. Cool completely, store in an airtight container in the refrigerator, and toss with fresh arugula, tomatoes, and vinaigrette just before serving.