After a weekend of indulgences, I thought a crisp salad would be perfect for lunch for me and the Hubs today. I made up a quick vinaigrette of shallots and red wine vinegar and tossed it with Spring greens. I had some Crab that I didn’t use for the Monopoly Party and tossed together a quick crab cake of shallots, egg, mayo spices and panko bread crumbs. I flanked the salad with fresh sliced avocado and grape tomatoes. It was quick delicious and light on the stomach.
Crab Cakes with Spring Greens, Egg and Avocado
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Crab Cakes
Ingredients
12 oz Lump Crab Meat
1/3 cup Panko breadcrumbs
1 egg, beaten
1 tbsp light mayonnaise
1/2 tsp dijon mustard
1/8 tsp Worcestershire sauce
1/4 tsp Old Bay Seasoning
Salt to taste
Spray Oil for frying
Salad
4 cups mixed Spring Greens
4 hard boiled eggs, halved
1 avocado, sliced
12 grape tomatoes, halved
10 comments
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MMM this looks SO good!
Now this. THIS! Is the most perfect salad in all the land. I’ll be right over.
I love crab cakes and havent’ had them in forever! These look great 🙂
looks fabulous! Crab Cakes are my favorite!
Mmmm. This looks great! My husband grew up in Maryland so he’s a huge crab lover. He would be thrilled if I whipped a plate of this up!
Yummmm….that looks so good….you’re killing me!
Love this combination 🙂 perfect after all your indulgence!
Oh yum. Now I’ll definitely be craving crab cakes. This looks like such a great fresh, spring meal. You deserve it after all that work with your monopoly party this weekend!
So colorful, fresh and pretty!
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