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.

Mark Bittman

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Credit: Kana Okada; Stylist: Phillipa Brathwaite

Recipe Summary

prep:
10 mins
cook:
5 mins
total:
15 mins
Yield:
Makes 4 servings (serving size: 2 crab cakes and about 1 1/4 cups salad)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

Nutrition Facts

380 calories; fat 19.2g; saturated fat 3g; mono fat 8.4g; poly fat 2.1g; protein 27g; carbohydrates 28g; fiber 4g; cholesterol 97mg; iron 2mg; sodium 1519mg; calcium 93mg.
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