key lime mango crab cake salad

Key Lime Mango Crab Cake Salad

Summer fruits are hands-down THE BEST! Say what you will about autumn’s apples and pears (and no – pumpkin is not a fruit). Yes, citrus is glorious in the winter because it’s the only bright spot of sunshine that has a hope of peaking through a gray February day. Rhubarb is a tell-tale herald of spring in a novelty-fruit-kind-of-way. But summer wins with stone fruits like plums, nectarines, cherries and peaches, melons of all variety, berries so deep-red, sweet and juicy, you need to eat them with a bib. And mangoes. Always mangoes. So perfumed, so honey-sweet and so versatile. Like in this Key Lime Mango Crab Cake Salad. A summery salad with bites of mango, heavenly crab cakes, and tangy dressing!

Ingredients :

• 4 Large crab cakes
• 1/4 tsp. Freshly ground black pepper
• 1/2 tsp. Kosher salt
• 1 tsp. Lime zest
• 1 tbsp. Key lime juice
• 1 clove Garlic, minced
• 1/2 cup Mayonnaise
• 2 tbsp. Cilantro, freshly chopped
• 1/4 tsp. Black pepper
• 1/2 tsp. Kosher salt
• 5 tbsp. Olive oil
• 2 tbsp. Key lime juice
• 1 tsp. Pommery mustard whole grain
• 1 clove Garlic minced
• 3 Radishes
• 2 Large mangoes
• 1/2 Cucumber
• 1 Red bell pepper finely diced
• 1/2 Small red onion finely diced
• 12 oz. Baby arugula