Natural Crab Cake Salad
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.
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.