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

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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)

ground fennel seed (if needed)

ground paprika (if needed)

ground coriander (if needed)

bay leaf (if needed)

Frozen Foods


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.