Crab Cakes with Spring Greens, Egg and Avocado

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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

Author: Heather Scholten

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Dinner, Sauces, Salsas and Seasonings

Cuisine All Cuisines, American

Servings 2 Servings

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

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 mixed Spring Greens
• 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.

Nutrition

Calories: 945kcalCarbohydrates: 32gProtein: 52gFat: 68gSaturated Fat: 9gPolyunsaturated Fat: 16gMonounsaturated Fat: 39gTrans Fat: 0.2gCholesterol: 527mgSodium: 2344mgPotassium: 1443mgFiber: 9gSugar: 12gVitamin A: 2598IUVitamin C: 56mgCalcium: 202mgIron: 5mg

Keyword 30 Minutes Meals, brunch recipes, seafood recipes, summer salad

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Recipe By:

Heather Scholten

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.