Crispy Pan-Seared Crab Cakes with Fresh Green Salad

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

Crispy Pan-Seared Crab Cakes with Fresh Green Salad

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Crab Cakes with Fresh Green Salad

Savor the delightful taste of tender, sweet crab meat lightly bound with egg white and a hint of citrus and herbs, crispy on the outside and perfectly paired with a refreshing green salad drizzled with zesty lemon vinaigrette. This dish delivers a satisfying crunch and a burst of bright flavors, ideal for a light yet protein-packed meal.

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NUTRITION

354kcal
Protein
35.9g
Fat
7.9g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Lump Crab Meat

1 large Egg White

1/2 cup Panko Breadcrumbs

1 tsp Dijon Mustard

1 tsp Lemon Zest

2 cups Mixed Greens

1/2 cup Cherry Tomatoes

1/2 cup Cucumber

1 tbsp Lemon Juice

1 tsp Extra Virgin Olive Oil

Salt and Black Pepper to taste

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PREPARATION

  • 1

    In a bowl, gently combine the lump crab meat, egg white, panko breadcrumbs, Dijon mustard, lemon zest, and a pinch of salt and pepper. Be careful not to break up the crab meat too much.

  • 2

    Form the mixture into 2 even-sized patties.

  • 3

    Heat a non-stick skillet over medium heat. Once hot, add the crab cakes and pan-sear for about 3-4 minutes per side until golden and crispy.

  • 4

    While the crab cakes cook, prepare the salad by combining mixed greens, halved cherry tomatoes, and cucumber slices in a bowl.

  • 5

    In a small bowl, whisk together lemon juice, extra virgin olive oil, and a pinch of salt and pepper to make a light dressing.

  • 6

    Drizzle the dressing over the salad and toss gently.

  • 7

    Plate the crispy crab cakes alongside the fresh green salad and serve immediately.

Crispy Pan-Seared Crab Cakes with Fresh Green Salad

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

Crispy Pan-Seared Crab Cakes with Fresh Green Salad

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Crab Cakes with Fresh Green Salad

Savor the delightful taste of tender, sweet crab meat lightly bound with egg white and a hint of citrus and herbs, crispy on the outside and perfectly paired with a refreshing green salad drizzled with zesty lemon vinaigrette. This dish delivers a satisfying crunch and a burst of bright flavors, ideal for a light yet protein-packed meal.

NUTRITION

354kcal
Protein
35.9g
Fat
7.9g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Lump Crab Meat

1 large Egg White

1/2 cup Panko Breadcrumbs

1 tsp Dijon Mustard

1 tsp Lemon Zest

2 cups Mixed Greens

1/2 cup Cherry Tomatoes

1/2 cup Cucumber

1 tbsp Lemon Juice

1 tsp Extra Virgin Olive Oil

Salt and Black Pepper to taste

PREPARATION

  • 1

    In a bowl, gently combine the lump crab meat, egg white, panko breadcrumbs, Dijon mustard, lemon zest, and a pinch of salt and pepper. Be careful not to break up the crab meat too much.

  • 2

    Form the mixture into 2 even-sized patties.

  • 3

    Heat a non-stick skillet over medium heat. Once hot, add the crab cakes and pan-sear for about 3-4 minutes per side until golden and crispy.

  • 4

    While the crab cakes cook, prepare the salad by combining mixed greens, halved cherry tomatoes, and cucumber slices in a bowl.

  • 5

    In a small bowl, whisk together lemon juice, extra virgin olive oil, and a pinch of salt and pepper to make a light dressing.

  • 6

    Drizzle the dressing over the salad and toss gently.

  • 7

    Plate the crispy crab cakes alongside the fresh green salad and serve immediately.