Summertime Crab Cake Salad

Summertime Crab Cake Salad! Store-bought frozen crab cakes make this summer salad come together quickly, and the addition of mango and avocado add a fresh pop of flavor for a restaurant quality dish you can make at home! 

 

Disclosure: This post is sponsored by Gorton's Seafood. As always, all opinions here are my own.

Summertime is just around the corner, and while this summer may look a little different than those of years past, there's no reason why you shouldn't enjoy dining al fresco in your own backyard! 

Whether you're celebrating a special occasion or simply soaking in the warm weather and summer fun with your family, I've got a perfect dish for outdoor dining that everyone will enjoy: Summertime Crab Cake Salad! This easy summer salad could not be any easier to put together thanks to flavorful store-bought crab cakes that are ready to serve in no time. Plated on a bed of arugula along with creamy, fresh avocado and sweet, juicy mango, the flavors of this dish will transport you to your favorite oceanfront dining destination even if you only have to walk a few steps to enjoy it. 

Ingredients for Crab Cake Salad

The ingredients for this dish are things I often have on hand, so it works well for a last minute lunch or dinner idea! Believe it or not, you only need 6 ingredients for this delicious summer salad {ok, 7 if you count the sea salt, which I don't!}:

• Gorton's Maryland Style Crab Cakes
• Arugula, or your favorite salad greens
• Avocado
• Mango
• Red onion
• Lime juice

Since I live in South Florida, fresh mangoes are easy to come by during late spring and early summer months, but if you can't get your hands on mangoes, don't fret. You can use frozen, thawed mango chunks {although I find that they can be a little mushy once thawed, but they still taste good} or use any tropical fruit; pineapple would work well here, too.

In a pinch, you can also use store bought guacamole or avocado mash. It won't look as pretty, but it'll still be delicious! 

You may have noticed that I didn't use any dressing or vinaigrette in this salad. It really didn't need it! The sweet diced mango and rich, creamy avocado worked well to add flavor and texture to the plain greens, but if you prefer, you can always add your favorite vinaigrette or dressing, or simply add a drizzle of olive oil and vinegar before assembling the rest of the salad.

Gorton's Maryland Style Crab Cakes

You may know Gorton's for their freezer staples like Crispy Battered Fish Fillets or kid-friendly Fish Sticks, but they've got so many other products that are perfect for keeping in your freezer stash for a rainy day. I recently stocked up on a few of their Natural Catch products and also grabbed these Maryland Style Crab Cakes while I was at it, which is how this salad came to be.

Made with real crab meat and a mouthwatering blend of spices, these easy-to-make crab cakes allow you to get restaurant-style flavor at home at a fraction of the price. These crab cakes can be made on the stove top or in the oven, and are ready in under 30 minutes no matter how you decide to cook them. So when the craving for seafood strikes, they're the perfect thing to have at your disposal! 

How to Cook Frozen Crab Cakes

Cooking frozen crab cakes is easy. You can make them in the oven or on the stove top in under 30 minutes.

For oven baking, all you'll need is a baking pan, some foil {this is optional but I like the mess-free cleanup}, and a bit of non-stick spray or oil. Preheat your oven to 400 degrees Fahrenheit. Line a small baking pan with foil and spray or rub a bit of olive oil on it to keep the crab cakes from sticking. Place the frozen crab cakes on the pan and put them in the oven. About 15 minutes into baking, give them a flip in order to help them brown evenly on both sides. Bake for 21-25 minutes or until the tops are golden brown.

If you'd like to make them on the stove top, you'll first need to thaw the crab cakes for about a minute in the microwave. Heat the skillet over medium-low heat and add some oil or butter. Add the thawed crab cakes to the pan and cook them for about 12-14 minutes, turning often, until both sides are golden brown and the crab cake is heated through.

Sauces for Crab Cakes

As I mentioned above, I didn't use any extra dressing or vinaigrette for this salad -- the avocado and mango "salsa" provided enough flavor for me! But, if you'd like to add a little something to this salad, this article shares some great sauces that go well with crab cakes. 

I have a feeling this summer salad will become a favorite!