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| 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
Ingredients:
- 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.
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| Delicious Roasted Pineapple and Habanero Sauce (image via Robertrothschild.com) |
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.
