Ingredients

The following ingredients have 7 Servings
  • 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)
  • 2 cups arugula
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • ½ cup mango (diced)
  • 1 avocado (diced)

Instruction

  • 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.