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
- 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.
