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.

Personal Note

To help you with this recipe

RICARDO Spiralizer

RICARDO Spiralizer

19.99 $

The spiralizer creates pretty ribbons out of zucchinis, sweet potatoes or apples. Slices thicker or thinner juliennes with the three blade options. Its non-slip feet and downward angle are ergonomic.

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