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


  • 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


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