Key Lime Mango Crab Cake Salad

By lihui

4 Person

45 Minutes

387 Calories

Summer fruits are hands-down THE BEST! Say what you will about autumn’s apples and pears (and no – pumpkin is not a fruit). Yes, citrus is glorious in the winter because it’s the only bright spot of sunshine that has a hope of peaking through a gray February day. Rhubarb is a tell-tale herald of spring in a novelty-fruit-kind-of-way. But summer wins with stone fruits like plums, nectarines, cherries and peaches, melons of all variety, berries so deep-red, sweet and juicy, you need to eat them with a bib. And mangoes. Always mangoes. So perfumed, so honey-sweet and so versatile. Like in this Key Lime Mango Crab Cake Salad. A summery salad with bites of mango, heavenly crab cakes, and tangy dressing!

Ingredients

Crab Cakes

4 Large crab cakes

Key Lime Aioli

1/4 tsp. Freshly ground black pepper
1/2 tsp. Kosher salt
1 tsp. Lime zest
1 tbsp. Key lime juice
1 clove Garlic, minced
1/2 cup Mayonnaise

Key Lime Dressing

2 tbsp. Cilantro, freshly chopped
1/4 tsp. Black pepper
1/2 tsp. Kosher salt
5 tbsp. Olive oil
2 tbsp. Key lime juice
1 tsp. Pommery mustard whole grain
1 clove Garlic minced

Salad

3 Radishes
2 Large mangoes
1/2 Cucumber
1 Red bell pepper finely diced
1/2 Small red onion finely diced
12 oz. Baby arugula

Method

01

In a large bowl combine the arugula, red onion, bell pepper, mango and radishes. Toss to combine and set aside.
02

In a small bowl, combine the garlic, mustard, key lime juice, olive oil, salt, pepper and cilantro. Whisk to combine and set aside.
03

In a small bowl combine the mayonnaise, garlic, key lime juice, lime zest, salt, pepper. Stir until well combined.
04

Add dressing a few tablespoons at a time to the greens and toss until salad is lightly coated. -- You may not need all the dressing and if you have leftovers just cover and refrigerate for another salad.
05

Divide the salad among four plates. Top each with a hot crab cake and a dollop of the Key Lime Aioli. Serve.

Related Tags

Key Lime Mango Crab Cake Salad

4.8

( By lihui )

01 Information

Grade easy
Serving 4 servings
Calorie 387 Kcal
Prep Time 30 Mins
Cook Time 15 Mins
Total Time 45 Mins

02 Ingredients

Crab Cakes

4 Large crab cakes

Key Lime Aioli

1/4 tsp. Freshly ground black pepper

1/2 tsp. Kosher salt

1 tsp. Lime zest

1 tbsp. Key lime juice

1 clove Garlic, minced

1/2 cup Mayonnaise

Key Lime Dressing

2 tbsp. Cilantro, freshly chopped

1/4 tsp. Black pepper

1/2 tsp. Kosher salt

5 tbsp. Olive oil

2 tbsp. Key lime juice

1 tsp. Pommery mustard whole grain

1 clove Garlic minced

Salad

3 Radishes

2 Large mangoes

1/2 Cucumber

1 Red bell pepper finely diced

1/2 Small red onion finely diced

12 oz. Baby arugula

03 Method

Step 1

In a large bowl combine the arugula, red onion, bell pepper, mango and radishes. Toss to combine and set aside.

Step 2

In a small bowl, combine the garlic, mustard, key lime juice, olive oil, salt, pepper and cilantro. Whisk to combine and set aside.

Step 3

In a small bowl combine the mayonnaise, garlic, key lime juice, lime zest, salt, pepper. Stir until well combined.

Step 4

Add dressing a few tablespoons at a time to the greens and toss until salad is lightly coated. -- You may not need all the dressing and if you have leftovers just cover and refrigerate for another salad.

Step 5

Divide the salad among four plates. Top each with a hot crab cake and a dollop of the Key Lime Aioli. Serve.

04 Author