Crab Cake Mermaid Bowl Recipe Inspired by Princess Ariel
This Crab Cake Mermaid Bowl Recipe is a fun summer weeknight meal that takes minimal cooking! Inspired by our favorite mythical creature, the mermaid, this salad bowl is filled with ingredients that remind us of the sea, fun textures and colors, and perfectly delicious crab cakes. The mermaid rice has all-natural coloring and makes this kid-friendly meal irresistible!
Servings: 4 Servings
Calories: 401kcal
Ingredients
Mermaid Rice:
- 1 cup sushi rice
- 2 cups water
- 1 TBSP apple cider vinegar
- 1 spoon each of super food powders
Crab Meatballs:
- 1 shallot minced
- 1 cup crackers crushed
- 1 tsp dijon mustard
- 1 TBSP lemon juice
- 1 ½ cup lump crab
- 3 TBSP melted butter
- 1 dried parsley
- 1 TBSP worcestershire sauce
- salt and pepper to taste
- 1 egg
Dressing:
- 2 TBSP olive oil
- 2 TBSP lime juice
- ¼ tsp salt
- ¼ tsp pepper
Assembly:
- 1 head purple raddichio sliced
- 1 cup sugar snap peas sliced in half
- 1 cucumber spiralized
- 1 nori seaweed wrap cut into strips (or several of the little snack pieces)
- 4 cups purple kale
- 4 cups arugula
Instructions
How to make Mermaid Bowls:
- In a medium bowl, cook sushi rice according to package directions.
- In 3 small bowls, divide the apple cider vinegar equally and mix in one spoonful each of the beetroot powder and spiralina separately and in one bowl a spoonful of each (to make pink, green, and purple/blue).
- Divide the rice equally to the three bowls and mix until well combined.
- Take a small bowl or container and spray with cooking spray. Using hands also sprayed with cooking spray, place small amounts of each colored rice into the the bowl and press to form a dome of rice.
- Turn the bowl over and tap the bottom of bowl to get the rice to fall out.
- Gently set aside.
To Make the Crab Cakes:
- Preheat the broiler to Medium-High.
- Line a baking sheet with foil and spray with cooking spray. Set aside.
- In a large bowl, combine the ingredients for the crab cake gently until combined (but don't like, MIX it so much that you shred the crab to pulp).
- Gently form into balls (you should get a total of 12) and place 2" apart on the cookie sheet.
- Broil for 1o minutes, flipping over halfway through.
Dressing:
- In a large measuring cup, whisk together the ingredients until combined.
- Drizzle over the salad bowls.
To Assemble:
- In four separate bowls, add the shredded radicchio, kale, and arugula.
- Add in the spiraled cucumber, sliced sugar snap peas, and nori strips, and top with the balls of mermaid rice and crab meatballs.
Nutrition
Serving: 1g | Calories: 401kcal | Carbohydrates: 37g | Protein: 17g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 781mg | Fiber: 5g | Sugar: 9g
