Crisp Crab Cakes with Tropical Fruit Salsa
Prep Time
Serves
Cooking Mode
4 Snow Crab Cakes (4 x 70g)
1 Field tomato, sliced into 6 wedges
¼ Grapefruit Mimosa Vinaigrette
2 European Blend Salad
½ Cucumber, sliced on the bias (on an angle)
⅓ Tropical Fruit Salsa
4 Snow Crab Cakes (4 x 70g)
1 Field tomato, sliced into 6 wedges
¼ Grapefruit Mimosa Vinaigrette
2 European Blend Salad
½ Cucumber, sliced on the bias (on an angle)
⅓ Tropical Fruit Salsa
Directions
1Bake crab cakes according to package instructions.
2Preheat grill to medium heat. Toss tomato wedges with 2 tsp (10 mL) of grapefruit mimosa vinaigrette. Grill wedges over high heat for 3 minutes, turning half way.
3Toss salad, cucumber, grilled tomato and remaining grapefruit mimosa dressing in a bowl. Divide between 2 plates. Top with 2 crab cakes each and salsa as garnish.
Disclaimer
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Personal Note
Personal Note