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Crab Cakes over Avocado & Citrus Salad
Heart Healthy

Crab Cakes over Avocado & Citrus Salad

By:Larry's Catch 5.0(1 avis)

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.

HEURE
HEURE
20 min
PORTIONS
PORTIONS
2 ppl
DIFFICULTÉ
DIFFICULTÉ
Easy
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Ingrédients

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  • 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

Instructions

  1. 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.
  2. Make the vinaigrette: whisk together the olive oil, lemon juice, honey, and Dijon. Season with salt and pepper.
  3. Build the salads: divide the greens between two plates and top with avocado, orange and grapefruit segments, and red onion. Drizzle with the vinaigrette.
  4. Set a warm crab cake on each salad and serve right away, with an extra squeeze of lemon if you like.

Nutrition Values

Per serving (200 g)
  • 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

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