Photo: Kana Okada; Stylist: Phillipa Brathwaite
Prep Time
10 Mins
Cook Time
5 Mins
Yield
Makes 4 servings (serving size: 2 crab cakes and about 1 1/4 cups salad)

 

 

In addition to celery, you can throw in whichever hard vegetables you have in the refrigerator for an added crunch. Serve with Classic Crab Cakes.

How to Make It

Step 1

Put olive oil in a large skillet over high heat; heat for 2 minutes. Add onion, celery, and kernels of fresh corn. Cook until lightly browned (3-4 minutes). Reduce heat to medium, and add cherry tomatoes; cook for 30 seconds more, and remove from heat. Toss with Dijon mustard and chopped fresh basil, parsley, cilantro, or dill; sprinkle with salt and pepper. Serve with Classic Crab Cakes.

Step 2

Note: Most of the sodium in this meal is from naturally occurring sodium in the crab.

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