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Crab Cakes with Kale & Date Salad

Crab Cakes with Kale & Date Salad

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Ingredients

  • 2 tablespoons canola oil
  • 2 (2 count- 3 oz) boxes frozen crab cakes
  • 1 (10 oz) bag mixed baby lettuce with kale
  • 1/2 cup chopped, pitted dates
  • 2/3 cup (from a 15 oz can) Margaret Holmes White Acre Peas 
  • 1/2 cup bottled Italian vinegrette 
  • Fresh lime wedges to serve

Directions

1. Heat canola oil in a large skillet and fry crab cakes according to box directions; keep warm.
2. Place lettuce, dates and White Acre Peas in a large salad bowl.
3. Pour dressing over salad and toss well to coat.
4. To serve, divide salad between 4 plates and top each with a crab  cake.

This recipe uses the following products:

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