Located in Seattle’s Famous Pike Place Market

California Crab Cakes with Avocado Pea Puree over Frisee and Endive Salad

California Crab Cakes with Avocado Pea Puree over Frisee and Endive Salad
  • snacks
  • entrée
  • 2-3 servings
  • 15 minutes

Recipe by 10 Day Health Challenge.

Ingredients for Crab Cakes

  • 2 cans crab, drained
  • ⅛ tsp each of garlic powder, onion powder, salt, and pepper
  • ½ tsp. lemon zest
  • ½ tsp. lemon juice
  • 3 small scallions, chopped
  • 2 eggs, beat
  • 2 T flax meal
  • ¼ cup almond meal
  • Olive oil (for frying)

Ingredients for the Avocado Pea Puree

  • 1 ripe avocado
  • ½ cup frozen peas (defrosted)
  • Zest and juice of half a lemon
  • Pinch of garlic powder, salt and pepper

Ingredients for the Salad

  • 1 head of frisee, chopped
  • 2 heads of endive, chopped
  • 2 cups mixed greens
  • 2 Tbs. raw buckwheat groats
  • Lemon juice and olive oil for dressing

Cooking Directions:

  1. Assemble the crab cakes: Combine all the ingredients in a bowl and fold together (but don’t overmix).
  2. Using hands, form into 6-8 patties and let set in the fridge while you prepare the other ingredients.
  3. Make the Avocado Pea Puree: Combine all the ingredients in a small food processor and blend until smooth. Alternately, use a fork to mash together. Set aside.
  4. Cook the crab cakes: In a pan over medium high, heat 2 teaspoons of olive oil. Place the crab cakes on the pan and cook for about 2-3 minutes per side. They should be lightly browned and cooked through.
  5. Toss the salad ingredients together and divide among two plates. Arrange the warm crab cakes over the salad and top each crab cake evenly with a scoop of avocado puree.

Recipe notes: You can prep lunch at the same time as you make your dinner! Plan ahead and double the crab cake ingredients so you can have a crab lunch for two tomorrow.

Serves 2.

Recipe by 10 Day Health Challenge.

Recipe photo by Rosa Delgado.

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