Fry up these fresh crab cakes on the fly and serve them with a delicious and healthy salad made with corn, broccoli, tomato, mango, cilantro, onion and red bell pepper. This dinner is just too good to be this easy.
Fresh Crab Cakes with Five A Day Vegetable Salad
Start to finish: 15 minutes
Hands on time: 10 minutes
2 tablespoons olive oil
Salt and freshly ground black pepper
2 fresh crab cakes from Heinen’s fresh fish case
10 oz Five a Day Salad from the Take Away Salad Bar
1 lemon or lime, cut in quarters
Heat a medium skillet over medium heat and add the olive oil.
Salt and pepper the crab cakes.
When the oil shimmers, add the crab cakes to the pan and brown them on the first side for about 2 minutes. Carefully turn them over with a spatula and brown the other side for another 2 minutes to heat them through.
While the crab cakes cook, spoon the chilled salad onto two plates. Top the salad with the hot crab cakes and squeeze some of the lemon over the top. Serve hot.
Note: If you don’t have time to cook a crab cake, just buy the already cooked ones in the To-Go case. Reheat them in the microwave for 1 minute and serve with the salad.
Click here to print this page | Recipe courtesy of Carla Snyder
Carla has spent the past 30 years in the food world as a caterer, artisan baker, cooking school teacher, food writer and author of 6 cook books including the James Beard nominated Big Book of Appetizers. Her passion is sharing fresh, cooked-from-scratch weeknight meals that cut prep time and practically eliminate that nightly sinkful of dishes. Look for Carla on Facebook, Twitter (carlacooks), Pinterest and at ravenouskitchen.com where she blogs about everything from cooking for two to easy weekend entertaining for a crowd.