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

 

 

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.

You May Like

Ratings & Reviews