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Crab Cakes with Kale & Date Salad

Crab Cakes with Kale & Date Salad

This recipe is a simple to make but tastes like you've been cooking for a while.

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4 servings

Total Time: 16 minutes

Ingredients

  • 1 tablespoon canola oil
  • 2 (2 count- 3 oz) boxes frozen crab cakes
  • 1 (10 oz) bag kale
  • 1/2 cup radicchio lettuce; torn
  • 1/2 cup chopped & pitted dates
  • 1/3 cup goat cheese crumbles (or other soft, white cheese)
  • 1 (15 oz) can Margaret Holmes White Acre Peas; drained
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon Dijon-style mustard
  • 1/2 teaspoon vegetable seasoning
  • fresh lime wedges

Directions

1. Heat canola oil in a large skillet and fry crab cakes according to box directions; keep warm.
2. Place kale, radicchio, dates and goat cheese in a large salad bowl.
3. In a separate small bowl, whisk together the olive oil, lime juice, mustard and seasoning. Pour over salad and toss well to coat.
4. To serve, divide salad between 4 plates and top each with a crab cake.
5. Serve with a lime wedge, if desired.

*black eye peas can be used in place of white acre peas if unavailable in your area.

Prep time: 10 minutes
Cook time: 6-7 minutes

This recipe uses the following products:

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