Crab Cakes with Zucchini and Corn Salad

Crab Cakes with Zucchini and Corn Salad

  • Preparation 30 min
  • Cooking 10 min
  • Servings 4
  • Freezes Yes

These golden, crispy crab cakes are perfect in summer along with a seasonal salad.

  • Nut-free
  • Lactose-free
  • Dairy-free

Categories

Ingredients

  • Crab Cakes

  • Salad

Preparation

  • Crab Cakes

  • Salad

Note from Ricardo

Instead of deep-frying the crab cakes, you can cook them in a non-stick pan with 2 tbsp (30 ml) of vegetable oil over medium heat for 8 minutes, gently turning them over halfway through. However, the breadcrumbs do not get as golden and crispy when cooked with this method.

Sure Value

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Personal Note