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Coconut Crab Cakes with Mango Arugula Salad
Coconut Crab Cakes are topped with a Mango Arugula Salad in this tropical inspired recipe, perfect as an appetizer or entree!
Servings:
8
small crab cakes
Prep Time:
12
minutes
mins
Cook Time:
8
minutes
mins
Total Time:
20
minutes
mins
Author:
Whitney Bond
Course:
Appetizer
Cuisine:
cuban
Ingredients
½
1x
2x
1
egg
,
whisked
2
tbsp
red bell pepper
,
minced
2
tbsp
red onion
,
minced
1
tbsp
fresh cilantro
,
chopped
2
cloves
garlic
,
minced
1
tsp
fresh ginger
,
grated
½
tsp
sea salt
½
tsp
black pepper
8
oz
lump crab meat
¼
cup
panko bread crumbs
¼
cup
coconut flakes
2
tbsp
coconut oil
1
lemon
,
sliced into wedges
Mango Arugula Salad
2
cups
arugula
1
tbsp
olive oil
1
tbsp
lemon juice
½
cup
mango
,
diced
1
avocado
,
diced
Instructions
In a large bowl, combine the whisked egg, bell pepper, onion, cilantro, garlic, ginger, salt and pepper.
Add the crab, panko and coconut.
Form into 6-8 small crab cakes.
Heat the coconut oil in a large skillet over medium heat.
Add the crab cakes and cook for 3-4 minutes on each side.
To prepare the salad, toss the arugula with the olive oil and lemon juice, add the mango and avocado. Spoon onto the crab cakes.
Serve the lemon wedges on the side for juicing over the crab cakes.
Nutrition Facts
Calories
156
kcal
(8%)
Carbohydrates
8
g
(3%)
Protein
7
g
(14%)
Fat
11
g
(17%)
Saturated Fat
5
g
(25%)
Cholesterol
32
mg
(11%)
Sodium
408
mg
(17%)
Potassium
261
mg
(7%)
Fiber
2
g
(8%)
Sugar
2
g
(2%)
Vitamin A
375
mg
(8%)
Vitamin C
20.3
mg
(25%)
Calcium
35
mg
(4%)
Iron
0.7
mg
(4%)
Did you make this recipe?
Tag
@WhitneyBond
on Instagram and hashtag it
#WBRecipes
!