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!

Step 1

Line a small baking pan with foil.  Preheat the oven to 400 degrees. Lightly spray or oil the foil and place the crab cakes on the the pan. 

Step 2

Bake for 21-25 minutes, flipping about 15 minutes in, until golden brown.

Step 3

Meanwhile, prepare your mango avocado "salsa". Place the diced mango, avocado and red onion in a medium bowl.  Drizzle fresh lime juice over the top and add salt. Toss gently to coat and set aside.

Step 4

When the crab cakes are ready, assemble the salad. Arrange a bed of arugula on a plate.  Top with the mango avocado mixture. Place warm crab cakes on top.

Step 5

Serve with extra limes if desired, or drizzle with your favorite dressing or vinaigrette.

Step 5

Get more variations,  tips & full recipe  in the post!

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