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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! 
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Salad
Cuisine: American
Servings: 2 people
Author: The Kitchen Prep


  • 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.