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
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Key Lime Mango Crab Cake Salad

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
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 lihui
60 Recipes
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