Crispy Baked Crab Cakes with Fresh Greens

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Crab Cakes with Fresh Greens

YOUR SOLIN GENERATED RECIPE

Crispy Baked Crab Cakes with Fresh Greens

Enjoy a satisfying and light meal featuring tender lump crab meat formed into crispy baked crab cakes, perfectly balanced with a fresh, vibrant salad of mixed greens, cherry tomatoes, and cucumbers, all lightly drizzled with olive oil and lemon for a zesty finish.

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NUTRITION

358kcal
Protein
38.4g
Fat
8.9g
Carbs
31.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Lump Crab Meat

1/4 cup Whole Wheat Breadcrumbs

1 large Egg White

1 tsp Dijon Mustard

1 tsp Lemon Juice

2 tbsp Red Bell Pepper, minced

1 tbsp Scallions, chopped

2 cups Mixed Greens

1/2 cup Cherry Tomatoes

1/2 cup Cucumber slices

1 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    In a medium bowl, gently combine the lump crab meat, whole wheat breadcrumbs, egg white, Dijon mustard, lemon juice, minced red bell pepper, and chopped scallions. Season lightly with salt and pepper.

  • 3

    Form the mixture into 4 small patties ensuring they hold together. Place them onto the prepared baking sheet.

  • 4

    Bake the crab cakes for 12-15 minutes until they are firm and lightly golden on the edges.

  • 5

    Meanwhile, in a salad bowl, toss together the mixed greens, halved cherry tomatoes, and cucumber slices.

  • 6

    Drizzle the salad with extra virgin olive oil, and season with a squeeze of lemon, salt, and pepper as desired.

  • 7

    Plate the warm crab cakes alongside the fresh greens and serve immediately.

Crispy Baked Crab Cakes with Fresh Greens

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Crab Cakes with Fresh Greens

YOUR SOLIN GENERATED RECIPE

Crispy Baked Crab Cakes with Fresh Greens

Enjoy a satisfying and light meal featuring tender lump crab meat formed into crispy baked crab cakes, perfectly balanced with a fresh, vibrant salad of mixed greens, cherry tomatoes, and cucumbers, all lightly drizzled with olive oil and lemon for a zesty finish.

NUTRITION

358kcal
Protein
38.4g
Fat
8.9g
Carbs
31.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Lump Crab Meat

1/4 cup Whole Wheat Breadcrumbs

1 large Egg White

1 tsp Dijon Mustard

1 tsp Lemon Juice

2 tbsp Red Bell Pepper, minced

1 tbsp Scallions, chopped

2 cups Mixed Greens

1/2 cup Cherry Tomatoes

1/2 cup Cucumber slices

1 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    In a medium bowl, gently combine the lump crab meat, whole wheat breadcrumbs, egg white, Dijon mustard, lemon juice, minced red bell pepper, and chopped scallions. Season lightly with salt and pepper.

  • 3

    Form the mixture into 4 small patties ensuring they hold together. Place them onto the prepared baking sheet.

  • 4

    Bake the crab cakes for 12-15 minutes until they are firm and lightly golden on the edges.

  • 5

    Meanwhile, in a salad bowl, toss together the mixed greens, halved cherry tomatoes, and cucumber slices.

  • 6

    Drizzle the salad with extra virgin olive oil, and season with a squeeze of lemon, salt, and pepper as desired.

  • 7

    Plate the warm crab cakes alongside the fresh greens and serve immediately.