Cherry Tomato and Corn Salad

Classic Crab Cakes
Photo: Kana Okada


Makes 4 servings (serving size: 2 crab cakes and about 1 1/4 cups salad)


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1 tablespoon olive oil
1/2 small onion, chopped
1 celery stalk, chopped
4 ears of fresh corn
1 pint cherry tomatoes, halved
1 tablespoon Dijon mustard
1/4 cup chopped fresh basil, parsley, cilantro, or dill
1/4 teaspoon salt
1/4 teaspoon pepper


Prep: 10 Minutes
Cook: 5 Minutes

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.

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

Created date

June 2011

Nutritional Information

Calories 380
Fat 19.2 g
Satfat 3 g
Monofat 8.4 g
Polyfat 2.1 g
Protein 27 g
Carbohydrate 28 g
Fiber 4 g
Cholesterol 97 mg
Iron 2 mg
Sodium 1519 mg
Calcium 93 mg