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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!
Prep Time
12 mins
Cook Time
12 mins
Total Time
20 mins
Servings: 8 small crab cakes
Calories: 156 kcal
Course:
Appetizer
Cuisine:
Cuban
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.
Cup of Yum
Nutrition Information
Calories
156kcal
(8%)
Carbohydrates
8g
(3%)
Protein
7g
(14%)
Fat
11g
(17%)
Saturated Fat
5g
(25%)
Cholesterol
32mg
(11%)
Sodium
408mg
(17%)
Potassium
261mg
(7%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
375mg
(8%)
Vitamin C
20.3mg
(23%)
Calcium
35mg
(4%)
Iron
0.7mg
(4%)
Nutrition Facts
Serving: 8small crab cakes
Amount Per Serving
Calories 156
% Daily Value*
Calories | 156kcal | 8% |
Carbohydrates | 8g | 3% |
Protein | 7g | 14% |
Fat | 11g | 17% |
Saturated Fat | 5g | 25% |
Cholesterol | 32mg | 11% |
Sodium | 408mg | 17% |
Potassium | 261mg | 6% |
Fiber | 2g | 8% |
Sugar | 2g | 4% |
Vitamin A | 375mg | 8% |
Vitamin C | 20.3mg | 23% |
Calcium | 35mg | 4% |
Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.