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Crab Cakes with Spinach/Strawberry Salad

 

Fresh crab meat is the feature in these patties, flavored with toasted fennel seeds and paprika, and served with a light curry white sauce. Add a fresh spinach and seasonal strawberry salad with toasted sliced almonds. A perfect summer meal!

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Crab Cakes July                                                                                                                

Produce

garlic (if needed)

yellow onion 

1 bunch fresh spinach or 1 large bag baby spinach

1 bunch curly parsley

1 cucumber 

1 red bell pepper 

celery 

1 pint strawberries

1 lemon

3 oz. sliced almonds

Canned/Dried Foods

Quinoa

Unseasoned bread crumbs (if needed)

Low-sodium veggie broth (if needed)

balsamic vinegar (if needed)

Dijon mustard (if needed)

ground fennel seed (if needed)

ground paprika (if needed)

ground coriander (if needed)

bay leaf (if needed)

Frozen Foods

Meat/Fish/Poultry

10 oz. fresh, cooked crab meat

Chilled Foods/Dairy

eggs  (if needed)

nonfat milk 

Parmesan cheese (if needed)

Nutritional Value

Nutritional Analysis

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Crab Cakes and Spinach Strawberry Quinoa Salad

Per Serving
Calories: 570
Protein: 40 g
Carbohydrates: 68 g
Total Fat: 16 g
(Saturated Fat:) 4.5 g
Dietary Fiber:10 g
Cholesterol: 105 mg
Sodium: 920 mg
% calories from fat: 25.5 %

Serving Size:

Six oz. crab cakes with ½ C. white sauce and 1-1/2 C. Spinach Strawberry Quinoa Salad.