Crab Cakes and Salad


  • 1 large egg
  • 2 1/2 tbsp. mayonnaise
  • 2 tsp. seafood seasoning
  • 2 1/5 tbsp. finely minced onion
  • 3 tbsp. panko crumbs
  • 12 oz. crabmeat
  • 1 tbsp. olive oil
  • 12 oz. mixed salad greens
  • 2 celery stalks
  • 1/2 cup dried fruit
  • 1 avocado
  • 1-2 tbsp. balsamic vinegar
  • 2 tbsp. olive oil


1. In a large bowl, combine 1 large egg, 2 ½ tbsp. mayonnaise, 2 tsp. seafood seasoning, and 2 - 3 tbsp. of very finely minced onion. Whisk the items together until the egg is well blended. 

2. Add to the mixture: 3 tbsp. of panko crumbs and 12 oz. of crabmeat that has been drained and flaked (gently broken apart).

3. Gently fold ingredients together.

4. Heat 1 tbsp. of olive oil in a large skillet over medium heat. Quickly form 4 equal sized crab patties.

5. Add the patties to the oil and cook each side until lightly - golden browned (about 3-4 minutes on each side).

6. Remove the patties from the pan and let rest on a paper-lined plate to absorb excess oil.

7. Quickly toss together, 10 - 12 oz. bag of mixed salad greens with 2 celery stalks, sliced, ½ cup dried fruit, chopped (use your favorite, like raisins, cranberries, blueberries, etc.).

8. Peel and mash 1 avocado, mix with 1-2 tbsp. vinegar (balsamic works best) and 2 tbsp. olive oil, and then drizzle and toss into the leafy green mix.

9. Serve each plate with 1 crab cake and 1/4 the leafy salad.

Tips: Try serving the crab cake on a whole wheat bun. Spice things up by adding a little hot sauce. To make the cakes a bit fluffier, whisk 1 egg white until soft peaks form and fold the egg white into the mix in step 2.

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