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
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
- 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.
—Calories from Fat: 169
Total Fat: 20g
—Saturated Fat: 6g
—Dietary Fiber: 7g