Larry's Catch | Jun 25, 2026 | Heart Healthy

Crab Cakes over Avocado & Citrus Salad

Crisp golden crab cakes over fresh greens with avocado, bright citrus segments, and a light lemon vinaigrette. A fresh, heart-healthy lunch that comes together fast.

Servings 2 ppl

Cook 20 min

Difficulty Easy

Dietary Heart Healthy

Ingredients

2 Larry's Catch Crab Cakes, cooked from frozen
4 cups mixed salad greens (arugula, spinach, or spring mix)
1 ripe avocado, sliced
1 orange, segmented
½ grapefruit, segmented (optional)
¼ small red onion, thinly sliced
1 tbsp neutral oil, for the pan
3 tbsp extra-virgin olive oil
1 tbsp lemon juice
1 tsp honey or maple syrup
1 tsp Dijon mustard
Salt and pepper, to taste

Nutrition

Calories: 490 kcal
Protein: 16 g
Total Fat: 37 g
Saturated Fat: 5 g
Carbohydrates: 24 g
Fibre: 9 g
Sugars: 12 g
Sodium: 560 mg
Cholesterol: 70 mg
Omega-3 Fatty Acids: ~250 mg

Nutrition values are estimates and may vary based on ingredients used.

Instructions

Cook the crab cakes: heat the oil in a pan over medium heat and cook the crab cakes straight from frozen for 6 to 7 minutes per side, until golden and heated through. You can also bake them at 425°F for 15 to 17 minutes, turning halfway.
Make the vinaigrette: whisk together the olive oil, lemon juice, honey, and Dijon. Season with salt and pepper.
Build the salads: divide the greens between two plates and top with avocado, orange and grapefruit segments, and red onion. Drizzle with the vinaigrette.
Set a warm crab cake on each salad and serve right away, with an extra squeeze of lemon if you like.

Source: https://larryscatch.com/blogs/recipes-3/crab-cakes-over-avocado-citrus-salad