Crab Cakes with Spring Greens, Egg and Avocado
This crab cakes with spring greens recipe has creamy avocado and hard cooked eggs. It's the perfect light dinner salad.
Servings: 2 Servings
Calories: 945kcal
Ingredients
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
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: 945kcal | Carbohydrates: 32g | Protein: 52g | Fat: 68g | Saturated Fat: 9g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 39g | Trans Fat: 0.2g | Cholesterol: 527mg | Sodium: 2344mg | Potassium: 1443mg | Fiber: 9g | Sugar: 12g | Vitamin A: 2598IU | Vitamin C: 56mg | Calcium: 202mg | Iron: 5mg
