Crab Cakes & Corn Salad

Check out this recipe created by @whatalexiscooked. Follow along as she makes this yummy side dish!

The perfect appetizer or light meal. It's highly recommended to use fresh corn if it's in season as it makes all the difference!

Time: 20 minutes

Servings: 2

Ingredients:

• 2 Legal Signature Crab Cakes
• 2 ears fresh corn or 1.5 cups frozen corn, thawed
• 1 English cucumber, peeled, seeded and sliced
• 1 cup cherry tomatoes, halved
• ½ yellow onion, diced
• ½ avocado, diced
• ¼ cup cilantro, chopped
• 2 scallions, green parts only, sliced
• 1 tbsp. olive oil
• 2 tbsp. lime juice
• Salt, to taste
• Dijon Mustard Sauce

Instructions:

1. Prepare Legal Signature Crab Cakes according to package directions.
2. While the crab cakes are baking, prepare corn salad.
3. If using fresh corn, cut the kernels from the cob.
4. Combine corn, cucumber, tomatoes, onion, avocado, cilantro, and scallions in a bowl, mix.
5. Add in olive oil and lime juice, mix again and add salt to taste.
6. Add desired amount of corn salad to a plate along with one crab cake, drizzle with Dijon mustard sauce and serve.