Salads and Sides
Natural Crab Cake Salad
Natural Crab Cake Salad
Serves: 4 Prep Time: 10 minutes Total Time: 25 minutes
You’ll feel the ocean breezes as you bite into these savory, scrumptious crab cakes. They’re simply perfect for a light summer meal.
Calorie: 545, Proteins: 33 g, Total Fat: 33 g, Fiber: 8 g.


2 tbsp fresh parsley 1/2 cup dry, grated, seasoned bread crumbs 3 tbsp dry, grated, seasoned bread crumbs 3 tbsp fresh chives chopped 3 cloves garlic chopped 1 lb crabmeat fresh jumbo lump or canned 4 tbsp low-fat mayonnaise 1 tbsp red wine vinegar 12 cups butter lettuce torn 2 Medium avocados sliced 2 tbsp dijon honey mustard 3 1/2 tsp canola oil 2 Medium red tomatoes diced 33/50 cup reduced fat sour cream


Stir together crabmeat, mayonnaise, chives, parsley, and ½ cup bread crumbs in a large bowl until blended well, then chill, covered. Heat ½ tbsp canola oil in a medium nonstick skillet over moderate heat and add garlic, cooking until golden-brown, about 2 minutes. Add remaining 3 tablespoons bread crumbs and cook until toasted, about 5 minutes. Transfer crumbs and garlic to a plate to cool.

Using crab cake mixture, form eight patties. Lightly dust each with breadcrumb-garlic mixture. Heat remaining 3 tbsp canola oil in a large skillet to medium. Add crab cakes, cooking each side until done—about 4 minutes each side.

While crab cakes are cooking, pulse sour cream with Dijon honey mustard and red wine vinegar until smooth. Arrange four large bowls with 3 cups lettuce each. Top with ½ avocado and ½ tomato each. Place two crab cakes on top and drizzle ¼ sour cream dressing over each salad.

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