Crab Cakes With Spring Greens, Egg And Avocado Recipe

Name: Crab Cakes With Spring Greens, Egg And Avocado
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CRAB CAKES:; 12 ounces, fluid Lump Crab Meat - Precooked; 1/3 cups Panko Breadcrumbs; 1 whole Egg, Beaten; 1 Tablespoon Light Mayonnaise; 1/2 teaspoons Dijon Mustard; 1/8 teaspoons Worcestershire Sauce; 1/4 teaspoons Old Bay Seasoning; 1 dash Salt; _____; FOR THE DRESSING:; 2 Tablespoons Shallot, Peeled And Minced; 1 Tablespoon Sugar; 1/4 teaspoons Mustard Powder; 1/2 teaspoons Salt; 3 Tablespoons Red Wine Vinegar; 1/3 cups Canola Oil; _____; FOR THE SALAD:; 4 cups Spring Greens; 4 whole Hard Boiled Eggs, Halved; 12 whole Grape Tomatoes, Halved; 1 whole Avocado, Sliced

Servings: persons

FOR THE CRAB CAKES:
12 ounces, fluid Lump Crab Meat - Precooked
1/3 cups Panko Breadcrumbs
1 whole Egg, Beaten
1 Tablespoon Light Mayonnaise
1/2 teaspoons Dijon Mustard
1/8 teaspoons Worcestershire Sauce
1/4 teaspoons Old Bay Seasoning
1 dash Salt
_____
FOR THE DRESSING:
2 Tablespoons Shallot, Peeled And Minced
1 Tablespoon Sugar
1/4 teaspoons Mustard Powder
1/2 teaspoons Salt
3 Tablespoons Red Wine Vinegar
1/3 cups Canola Oil
_____
FOR THE SALAD:
4 cups Spring Greens
4 whole Hard Boiled Eggs, Halved
12 whole Grape Tomatoes, Halved
1 whole Avocado, Sliced

1
1. In a medium bowl, add the crab cake ingredients and mix lightly to combine. Form 4 cakes and set aside.
2
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
3. In a small canning jar add the dressing ingredients and shake well to combine.
4
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.

482

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: FOR THE CRAB CAKES:, 12 ounces, fluid Lump Crab Meat - Precooked, 1/3 cups Panko Breadcrumbs, 1 whole Egg, Beaten, and more.

Yes, Crab Cakes With Spring Greens, Egg And Avocado falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Crab Cakes With Spring Greens, Egg And Avocado

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