Because I live alone, I usually keep my meals pretty simple—smoothies, acai bowls, sandwiches, stir fries, simple salads—things that are easy (and practical) to make in only one serving size. But once in a while, I like to get a little fancy, and when I saw a shrimp cake recipe in April’s Cooking Light, I decided to make my own adaptation of it using crab for a salad topper.
Crab Cakes over Mango-Avocado Arugula Salad
Ingredients
Makes 4 servings.
- 4 cups arugula
- 1 avocado
- 1 mango
- 2/3 cup Panko bread crumbs
- ¼ cup unsweetened dried coconut (minced)
- 2 tbsp minced green onion
- 2 tbsp chopped cilantro
- 1 ½ tsp peeled ginger root, grated
- 1 tsp lime juice
- 1 large egg, beaten
- 8 oz crab meat
For the dressing
- 2 tbsp extra virgin olive oil
- ¼ tsp salt
- ¼ tsp pepper
- 2 tbsp lime juice
- 1 tbsp white wine vinegar
Directions
- Mix 1/3 cup Panko crumbs, 2 tbsp of the coconut, and all the following ingredients in a bowl. Roll mixture into four equal balls with wet hands.
- Mix the remaining Panko crumbs and coconut in bowl.
- Coat the balls in the crumb-coconut mixture and flatten into patties.
- Add some olive oil to a nonstick pan, heat on medium, and place the crab patties on them. Flip over after about 3 minutes and let cook on that side for another 3 minutes.
- Whisk together the dressing ingredients. Toss with arugula. Chop up the mango and avocado and add to the arugula. Divide in four, top each salad bed with a crab cake.
Nutrition Facts
Per Serving
Calories: 340
—Calories from Fat: 169
Total Fat: 20g
—Saturated Fat: 6g
Cholesterol: 83mg
Sodium: 317mg
Carbohydrates: 27g
—Dietary Fiber: 7g
—Sugar: 10g
Protein: 15g
Hey there! I'm Nicole, a group fitness instructor, healthy lifestyle blogger (you probably figured that one out by now) and Certified Personal Trainer living in Boston, MA.
This looks delish! Is panko “clean eating?” I have recently started doing this and am still learning the ropes.
Can’t wait to try this!
Depends on which clean eating plan you’re following–but I’m pretty sure panko is not paleo. Maybe another grain or gluten-free option would work as a substitute?
This looks so healthy and inviting. Scrumptious!
Looking forward to trying this incredible salad. Looks absolutely light and refreshing, the perfect summer salad! Thanks for sharing!
YUM!! I want to make this tonight for dinner!!
LOVE!!! Such a great recipe. I’ll have to sub in some GF breadcrumbs for the panko though. Do you think that would still work?
Yeah, I think that should work perfectly! Let me know how it turns out 🙂
one of the best looking recipes i have seen in a long time. making this for dinner….
Mmm, looks so good! Lately I have been OBSESSED with adding fruit to my salads- mostly figs and watermelon over arugula. Now I definitely have to try mango, thanks for the recipe!
Watermelon & arugula is one of my favorite combos! So yummy 🙂
I;ve used grounded Quinoa (quinoa flour) to coat meat as I will usually do with bread crumbs/panko. If you have a vitamix you can just pour Quinoa in there and will have your Quinoa flour =)
That’s awesome! I’ll have to try this out 🙂
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