California Crab Cakes with Avocado Pea Puree over Frisee and Endive Salad
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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:
- Assemble the crab cakes: Combine all the ingredients in a bowl and fold together (but don’t overmix).
- Using hands, form into 6-8 patties and let set in the fridge while you prepare the other ingredients.
- 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.
- 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.
- 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.
