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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

Heather

This crab cakes with spring greens recipe has creamy avocado and hard cooked eggs. It's the perfect light dinner salad.

YIELD: 2 Servings

5 from 1 Review

PREP TIME:15 minutes mins

COOK TIME:10 minutes mins

TOTAL TIME:25 minutes mins

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Ingredients

  

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Crab Cakes

• 12 oz lump crab meat, canned or fresh
• ⅓ cup panko bread crumbs
• 1 large egg, beaten
• 1 tbsp mayonnaise
• ½ tsp dijon mustard
• ⅛ tsp Worcestershire sauce
• ¼ tsp Old Bay Seasoning
• kosher salt, to taste
• cooking spray, or olive oil, for frying

Salad Dressing

• 2 tbsp shallot, peeled and minced
• 1 tbsp granulated sugar
• ¼ tsp dry mustard powder
• ½ tsp kosher salt
• 3 tbsp red wine vinegar
• ⅓ cup canola oil

Assembly

• 4 cups spring mix lettuces
• 4 hard boiled eggs, halved
• 1 avocado, sliced
• 12 grape tomatoes, halved

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Instructions

 

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1. 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.
2. 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.
3. In a small canning jar add the shallot, sugar, mustard, salt, red wine vinegar and canola and shake well to combine.
4. 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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Hi! I’m Heather

I’m Heather, a recipe developer and content creator based in Vancouver, Washington. I started Farmgirl Gourmet in 2006 because I believed weeknight dinners shouldn’t be boring and gourmet shouldn’t mean complicated. I’m also the co-founder of Spiceology, so safe to say I think about food for a living. Stick around for recipes that actually make it into your regular rotation.

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