Sunday, August 23, 2015

Salad # 17: Pineapple habanero crab cake

Crab cake avocado corn salad

I love crab cakes but ordering them at restaurants can get really expensive. I'm pretty sure I paid $16.00 for ONE SINGLE piece of crab cake at Del Frisco's Grille before. Yup, I was SUPER PISSED.

Crab cakes are actually SUPER EASY to make.  It does't involve much ingredients. On the basic end, you can use crab meat, an egg and bread crumbs.  I had some leftover grilled vegetables, so I cut them up and threw it into my crab cake mix. Here's what I used

  • 8 oz of lump crab meat (found in refrigerated seafood section NOT the canned tuna section)
  • 1 teaspoon of Adobo
  • 1/4 cup of Progresso seasoning
  • Chopped flat parsley (small handful)
  • ground course pepper
  • 1 teaspoon of Himalayan pink salt
  • 3 tablespoons of eggbeaters
  • 1/2 cup of cut of leftover grilled veggies (mushroom, red pepper and vidalia onion)

 I hand molded the mixture into small cakes and made 6 pieces which comes out to 3 servings at 110 calories each ( I used the myfitnesspal recipe calculator to confirm)

You can bake them but I decided to panfry them instead.  I sprayed a deep skillet with coconut oil spray and pan fried the cakes for about 5 minutes on each side.

For the base of my salad, I used organic field greens, jarred roasted red peppers, 1/2 off a Hass avocado and a couple tablespoons of canned corn. Could you tell I was too lazy to roast my own pepper and corn today? I'ts been a LONG WEEKEND.

To top off my crab cake, I use Robert Rothschild Farm Roasted Pineapple Habanero sauce.  I really PUT THAT SHIT ON EVERYTHING.  I got it at Costco's for about $ 6.00 bucks.

Delicious Roasted Pineapple and Habanero Sauce
(image via

Since there was already the chunky sweet sauce atop the crabcake, I went light with the dressing and only used a tablespoon of Wegman's sesame ginger vinaigrette.

Calories come out to about 400 per a serving.