Crab Cakes with Spinach/Strawberry/Toasted Almond 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: Crab Cakes with Spinach/Strawberry Salad
Download List

Crab Cakes July                                                                                                                


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 


1 pint strawberries

1 lemon

3 oz. sliced almonds

Canned/Dried Foods


Unseasoned bread crumbs (if needed)

Low-sodium veggie broth (if needed)

balsamic vinegar (if needed)

Dijon mustard (if needed)

whole black pepper corns

whole fennel seeds

whole coriander seeds

whole fenugreek seeds

ground fennel seed (if needed)

ground paprika (if needed)

ground coriander (if needed)


yellow curry powder (if needed)

bay leaf (if needed)

Frozen Foods


16 oz. fresh, cooked crab meat (Wait until 3rd or 4th to purchase this.)

Chilled Foods/Dairy

nonfat milk 

eggs  (if needed)

blue or Gorgonzola cheese (if needed)

Nutritional Value: Crab Cakes with Spinach/Strawberry Salad

Crab Cakes and Spinach Strawberry Quinoa Salad

Nutritional Analysis

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.