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

Key Lime Mango Crab Cake Salad

5.0

( By lihui )

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!

01 Information

Grade easy
Serving 4 servings
Calorie 387 Kcal
Prep Time 30 Mins
Cook Time 15 Mins
Total Time 45 Mins

02 Ingredients

Crab Cakes
- 4 Large crab cakes
Key Lime Aioli
- 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
Key Lime Dressing
- 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
Salad
- 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

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03 Method

Step 1

In a large bowl combine the arugula, red onion, bell pepper, mango and radishes. Toss to combine and set aside.
Step 2

In a small bowl, combine the garlic, mustard, key lime juice, olive oil, salt, pepper and cilantro. Whisk to combine and set aside.
Step 3

In a small bowl combine the mayonnaise, garlic, key lime juice, lime zest, salt, pepper. Stir until well combined.
Step 4

Add dressing a few tablespoons at a time to the greens and toss until salad is lightly coated. -- You may not need all the dressing and if you have leftovers just cover and refrigerate for another salad.
Step 5

Divide the salad among four plates. Top each with a hot crab cake and a dollop of the Key Lime Aioli. Serve.

04 Author

lihui

60 Recipes

Key Lime Mango Crab Cake Salad

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