Crabcakes with Corn Salsa
Quick, summery, and delicious! What more could you want from a recipe?
Serves: 2 Preparation time approximately 20 min.
Ingredients
1.5 cups frozen corn kernels
1 cup cherry tomatoes quartered
2 tablespoons lime juice
1 tablespoon chopped basil
Salt & pepper
Optional Remoulade Sauce
1/4 cup mayonnaise
1 tsp. pickle juice
1/2 tsp. Dijon mustard
Instructions
- Mix together the ingredients for the Remoulade Sauce (if using) and refrigerate at least 30 min.
- Make the salad: In a small bowl, combine the corn kernels (no need to defrost first), cherry tomatoes, lime juice, and chopped basil, and 1/8 tsp. each salt and pepper.
- Cook crab cakes according to directions. Drizzle the remoulade sauce over the cakes (if using) and serve over the corn salsa salad.