Crab Cakes with Spinach/Strawberry Salad
Fresh crabmeat is the feature of this seafood delicacy. It’s 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 and you’ve got holiday dining with explosive flavors.
If fresh spinach is not available you can use bagged spinach.
Grocery List
Download List
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
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.
