Crab Cakes with Spring Greens, Egg & Avocado

Crab Cakes


12 oz Lump Crab Meat

1/3 cup Panko breadcrumbs

1 egg, beaten

1 tbsp light mayonnaise

1/2 tsp dijon mustard

1/8 tsp Worcestershire sauce

1/4 tsp Old Bay Seasoning

Salt to taste

Spray Oil for frying


2 tbsp shallot, peeled and minced

1 tbsp sugar

1/4 tsp mustard powder

1/2 tsp salt

3 tbsp red wine vinegar

1/3 cup canola oil

4 cups mixed Spring Greens

4 hard boiled eggs, halved

1 avocado, sliced

12 grape tomatoes, halved


In a medium bowl, add the crab, panko, egg, mayonnaise, dijon, Worcestershire, Old Bay and salt and mix lightly to combine.  Form 4 cakes and set aside.

Heat a medium saute pan to medium-high, spray with cooking spray and add the crab cakes.  Fry until golden brown on each side, about 10 minutes total.  Allow to cool for 5 minutes before serving.

In a small canning jar add the shallot, sugar, mustard, salt, red wine vinegar and canola and shake well to combine.

 In a large bowl add the lettuce and toss with the vinaigrette to coat.  Arrange lettuces on 2 large serving plates.  Place the hard boiled eggs, tomatoes and avocado around and top with the crab cakes.

Recipe courtesy of