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  • Crab Cakes with Mixed Greens & Mango Lime Vinaigrette

    Crab Cakes with Mixed Greens & Mango Lime Vinaigrette


    Crab Cakes with Mixed Greens & Mango Lime Vinaigrette

    Serves 6 (As Main Course)

    My Crab Cakes w Mixed Greens & Mango Lime Vinaigrette are totally gluten & dairy free! They are high protein, low calorie and a super tasty version of an all American favorite!

    What You’ll Need:

    A Large Mixing Bowl

    Measuring Cups & Spoons

    A Sharp Kitchen Knife

    A Ice Cream Scoop

    A Salad Bowl

    Paper Towels

    A Food Processor

    A Kitchen Scale

    A Rubber Spatula

    A Small Bowl Filled with Water

    A Kitchen Plate

    A ‘Green’ Non-Stick or Cast Iron Pan

    A Blender

    A Squeeze Bottle




    Mango Lime Vinaigrette:

    2 Mangoes

    2 Tblsp Lime Juice

    1 Tblsp Dijon

    1/4 C Avocado Oil

    1/4 C Veggie Broth

    1/2 Tsp Sea Salt

    1/8 Tsp White Pepper


    Crab Cakes:

    1 Lb Scallops

    1 Lb Alaskan King Crab

    2 Tsp Dried Dill

    2 Tsp Smoked Paprika

    1/2 Cup Minced Green Onions

    1/2 Cup Minced Red Pepper

    2 Tsp Sea Salt

    1/2 Tsp White Pepper

    1 Tblsp Grapeseed Oil

    About 12 Cups Organic Mixed Greens of your choice

    How To Put It Together:

    1) Preheat oven to 425 degrees Fahrenheit.
    2) Dry of the scallops off very well with paper towels. This is an important step — if the scallops are wet, they won’t bind the crab cakes.
    3) Into the food processor, add the scallops and process them into a puree. Scrape the puree into the mixing bowl. Add the minced red pepper, the minced onions, the dill, the paprika, the sea salt & the white pepper to the bowl as well and fold the scallop mixture together until the ingredients are well mixed. Now add the King Crab to the bowl, breaking up any large pieces as you go. Fold the crab into the scallop mixture until completely combined.
    4) Place the water bowl near you on your work surface and using an ice cream scoop & a kitchen scale form twelve 2 1/2 ounce patties, dipping your hands into the water as needed to prevent the patties from sticking to your hands. Place each crab cake on a plate as you  go.
    5) To cook the crab cakes: preheat the skillet over medium high heat. You will know that your pan is ready when you place your hand about one inch from the pan’s surface and you feel heat radiating from the surface of the pan. Now add the grapeseed oil to the pan and swirl it around. One-by-one add the crab cakes and cook them about 2 minutes on each side or until they are light golden. Place the pan in the preheated oven for about 5 minutes more, just to brown them off a bit.
    6) While the crab cakes are baking, make the vinaigrette. Add all of the vinaigrette ingredients into the blender, squeeze the lime directly into the blender & blend until emulsified. It takes just a minute. I like pouring the vinaigrette into a squeeze bottle — it easier to portion and to store in the fridge. Remove the crab cakes from the oven.
    7) In the salad bowl, toss together your mixed greens of choice. Add about 1/4 cup of the dressing to the bowl and toss the salad. You just want the salad lightly dressed. Divide the salad evenly between 6 plates, placing it the center of each plate. Place two crab cakes on top of the salad, leaning them against one another. Squirt a couple of lines of dressing across the cakes as decoration & light sauce. You could also do this carefully with a teaspoon if you don’t have a squirt bottle on hand.
    8) Serve & enjoy!

    Nina’s Tasty Tip:

    These crab cake freeze well & will last up to 6 months in the freezer.



    310 Calories
    29 grams of Protein
    19 grams of Total Carbohydrates
    12 grams of Sugar
    3 grams of Fiber
    14 grams of Total Fat
    2 grams of Saturated Fat
    0 grams of Trans Fat
    64 mg of Cholesterol
    1768 mg of Sodium
    162% RDA Vitamin B12
    133% RDA Vitamin K
    124% RDA Vitamin A
    91% RDA Vitamin C
    74% RDA Sodium
    69% RDA Selenium
    52% RDA Copper
    44% RDA Zinc
    41% RDA Phosphorus
    28% RDA Magnesium
    25% RDA Vitamin B6
    23% RDA Folate
    22% RDA Potassium
    17% RDA Manganese
    14% RDA Niacin
    12% RDA Riboflavin
    11% RDA Thiamin
    11% RDA Calcium
    11% RDA Iron
    10% RDA Vitamin E
    • Glycemic load: 7

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