Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Coconut Crab Cakes with Mango Arugula Salad
Print Recipe
Coconut Crab Cakes are topped with a Mango Arugula Salad in this tropical inspired recipe, perfect as an appetizer or entree!
Course
Appetizer
Cuisine
cuban
Prep Time
12
minutes
mins
Cook Time
8
minutes
mins
Total Time
20
minutes
mins
Servings
8
small crab cakes
Calories
156
Author
Whitney Bond
Ingredients
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
Calories:
156
kcal
|
Carbohydrates:
8
g
|
Protein:
7
g
|
Fat:
11
g
|
Saturated Fat:
5
g
|
Cholesterol:
32
mg
|
Sodium:
408
mg
|
Potassium:
261
mg
|
Fiber:
2
g
|
Sugar:
2
g
|
Vitamin A:
375
mg
|
Vitamin C:
20.3
mg
|
Calcium:
35
mg
|
Iron:
0.7
mg