Crab And Corn Cakes With Spinach And Avocado Salad Recipe

Recipe By Taste

Corn kernels are the smart secret behind these delicious crispy golden crab cakes. Grab your fork and dive into this irresistible seafood main.

4.4
30 Rating -
Rate
30minstotal
10minsPrep
20minsCook
30m.total
10m.Prep
20m.Cook
Crab And Corn Cakes With Spinach And Avocado Salad
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Ingredients for Crab And Corn Cakes With Spinach And Avocado Salad Recipe

  • 125 gram Desiree potatoes, peeled, coarsely chopped
  • 50 gram 1 ctn fresh sand crab meat, drained
  • 67.50 gram 1 can corn kernels, drained
  • 3/4 Shallots, ends trimmed, thinly sliced
  • 1/4 tablespoon Finely grated lemon rind
  • 1/2 Eggs, Lightly Whisked
  • As required Vegetable oil, to shallow fry
  • 21.25 gram Whole egg mayonnaise
  • 15 milliliter Fresh lemon juice
  • 20 gram Baby spinach leaves
Nutrition
value
262
calories per serving
8 g Fat20 g Protein26 g Carbs8 g FiberOther

Current Totals

  • Fat
    8g
  • Protein
    20g
  • Carbs
    26g
  • Fiber
    8g

MacroNutrients

  • Carbs
    26g
  • Protein
    20g
  • Fiber
    8g

Fats

  • Fat
    8g

Vitamins & Minerals

  • Calcium
    155mg
  • Iron
    3mg
  • Vitamin A
    531mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    4mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    137mcg
  • Vitamin B12
    2mcg
  • Vitamin C
    57mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    95mg
  • Manganese
    < 1mg
  • Phosphorus
    273mg
  • Selenium
    41mcg
  • Zinc
    4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Taste