Crab Cakes over Mango-Avocado Arugula Salad

Crab Cakes over Mango-Avocado Arugula Salad - This incredible salad is absolutely light and refreshing, the perfect summer salad!

This incredible salad is absolutely light and refreshing, the perfect summer salad!

Crab Cakes over Mango-Avocado Arugula Salad

Ingredients

  • 4 cups arugula
  • 1 avocado
  • 1 mango
  • 2/3 cup Panko bread crumbs
  • ¼ cup unsweetened dried coconut (minced)
  • 2 tbsp minced green onion
  • 2 tbsp chopped cilantro
  • 1 ½ tsp peeled ginger root, grated
  • 1 tsp lime juice
  • 1 large egg, beaten
  • 8 oz crab meat
  • For the dressing
  • 2 tbsp extra virgin olive oil
  • ¼ tsp salt
  • ¼ tsp pepper
  • 2 tbsp lime juice
  • 1 tbsp white wine vinegar

Instructions

  1. Mix 1/3 cup Panko crumbs, 2 tbsp of the coconut, and all the following ingredients in a bowl. Roll mixture into four equal balls with wet hands.
  2. Mix the remaining Panko crumbs and coconut in bowl.
  3. Coat the balls in the crumb-coconut mixture and flatten into patties.
  4. Add some olive oil to a nonstick pan, heat on medium, and place the crab patties on them. Flip over after about 3 minutes and let cook on that side for another 3 minutes.
  5. Whisk together the dressing ingredients. Toss with arugula. Chop up the mango and avocado and add to the arugula. Divide in four, top each salad bed with a crab cake.

Recipe and Photo:  Pumps and Iron / CC BY-NC-ND

 

 

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