Crab Cakes with Spring Greens, Egg and Avocado
Author: Heather Scholten · Posted: May 02, 2011 · Updated: Mar 11, 2025
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Crab Cakes with Spring Greens, Egg, and Avocado. This is a simple and elegant recipe that can be served at a brunch or for a light lunch or dinner. It can be made in 30 minutes or less and is filling from the fluffy lump crab meat cakes and the salad greens with creamy avocado and hard boiled eggs.
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 and tossed together a quick crab cake of egg, mayo spices and panko bread crumbs. Top the salad with fresh sliced avocado and grape tomatoes and it was quick, delicious, and light on the stomach.
Ingredients to make Crab Cakes
It only takes a few ingredients to make crab cakes and they come together quickly, plus they only fry for a short time so that makes them a quick option for a weeknight dinner or a light lunch.
- Lump Crab Meat – purchase good quality lump crab meat when possible, but canned crab will work in a pinch.
- Panko Bread Crumbs – I love how light panko makes the crab cakes.
- Egg – just 1 egg
- Mayonnaise – will help bind everything together and keep the crab cakes moist.
- Dijon Mustard – adds that little hit of acid.
- Worcestershire – makes everything better. But is optional.
- Old Bay Seasoning – or any seafood seasoning works well.
Crab Cakes with Spring Greens, Egg and Avocado
Ingredients
Crab Cakes
- 12 oz Lump Crab Meat
- ⅓ cup Panko breadcrumbs
- 1 egg, beaten
- 1 tablespoon light mayonnaise
- ½ teaspoon dijon mustard
- ⅛ teaspoon Worcestershire sauce
- ¼ teaspoon Old Bay Seasoning
- Salt to taste
- Spray Oil for frying
Salad
- 2 tablespoons shallot, peeled and minced
- 1 tablespoon sugar
- ¼ teaspoon mustard powder
- ½ teaspoon salt
- 3 tablespoons red wine vinegar
- ⅓ cup canola oil
- 4 cups spring mix lettuces
- 4 hard boiled eggs, halved
- 1 avocado, sliced
- 12 grape tomatoes, halved
Instructions
- In a medium bowl, add the crab, panko, egg, mayonnaise, dijon, Worcestershire, Old Bay and salt and mix lightly to combine. Form 4 cakes and set aside.
- Heat a medium saute pan to medium-high, spray with cooking spray and add the crab cakes. Fry until golden brown on each side, about 10 minutes total. Allow to cool for 5 minutes before serving.
- In a small canning jar add the shallot, sugar, mustard, salt, red wine vinegar and canola and shake well to combine.
- In a large bowl add the lettuce and toss with the vinaigrette to coat. Arrange lettuces on 2 large serving plates. Place the hard boiled eggs, tomatoes and avocado around and top with the crab cakes.
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Recipe Nutrition
* Nutritional information is not guaranteed to be accurate.
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Recipe By:
Co-Founder at Spiceology | More About Heather…
Heather is a recipe developer and content creator living in Vancouver, Washington. She started Farmgirl Gourmet in 2006, almost 20 years ago, as a way to share recipes with friends and family. Heather is also the co-founder of Spiceology , a unique spice company, which she started in 2013. She shares family friendly recipes for easy everyday meals with a gourmet twist.
I really love this recipe and hope you will too!
Good informative blog on cakes. Thanks for sharing great information with us.
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!