Key Lime Mango Crab Cake Salad PT45M https://img5.recipesrun.com/201907/2019/0826/4e/9/693116/300x200x90.jpg Summer fruits are hands-down THE BEST! Say what you will about autumn’s apples and pears (and no – pumpkin is not a fruit). Yes, citrus is glorious in the winter because it’s the only bright spot of sunshine that has a hope of peaking through a gray February day. Rhubarb is a tell-tale herald of spring in a novelty-fruit-kind-of-way. But summer wins with stone fruits like plums, nectarines, cherries and peaches, melons of all variety, berries so deep-red, sweet and juicy, you need to eat them with a bib. And mangoes. Always mangoes. So perfumed, so honey-sweet and so versatile. Like in this Key Lime Mango Crab Cake Salad. A summery salad with bites of mango, heavenly crab cakes, and tangy dressing! 4 servings Ingredients: 4 Large crab cakes 1/4 tsp. Freshly ground black pepper 1/2 tsp. Kosher salt 1 tsp. Lime zest 1 tbsp. Key lime juice 1 clove Garlic, minced 1/2 cup Mayonnaise 2 tbsp. Cilantro, freshly chopped 1/4 tsp. Black pepper 1/2 tsp. Kosher salt 5 tbsp. Olive oil 2 tbsp. Key lime juice 1 tsp. Pommery mustard whole grain 1 clove Garlic minced 3 Radishes 2 Large mangoes 1/2 Cucumber 1 Red bell pepper finely diced 1/2 Small red onion finely diced 12 oz. Baby arugula