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!
Servings: 2 people
- 1 box Gorton's Maryland Style Crab Cakes
- 4 cups arugula
- ½ cup avocado diced
- ½ cup ripe mango diced
- ¼ cup red onion finely diced
- 2 teaspoons fresh lime juice
- ¼ teaspoon sea salt
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. Bake for 21-25 minutes, flipping about 15 minutes in, until golden brown.
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.
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. Serve with extra limes if desired, or drizzle with your favorite dressing or vinaigrette.