It doesn’t matter if you make crab cakes from scratch or purchase them, the goal is to have this amazing meal cooked in no time to please you and your family. Come on, look at this presentation, it hurts to break this pretty picture to eat it right? NOT!
Approximate Prep and Cooking Time: 30 Minutes
Approximate Cost: $26.99 or $13.50 per serving
Difficulty Level: X Easy ____ Intermediate ____ Advanced
Ingredients for the Tex-Mex Salad ($8.99)
2 corn ears ($2.00)
1 Broccoli crown ($1.30)
1 can black beans, drained and rinsed (.99)
2 Roma tomatoes (.50)
2 Lemons ($1.50)
1 tbsp. salad olives (.20)
1 tsp. Lemon pepper (.20)
2 tbsp. Angie’s basting oil (for the salad) (.65)
1 tsp. Angie’s basting oil (to sear the crab cakes) (.40)
Baby Arugula (optional) (I served it as a side.)
1 Avocado ($1.25)
Ingredients for the Crab cakes ($18.00)
2 large crab cakes
Directions for the Tex-Mex Salad
In a saucepan with salted water to taste, cook the corn and broccoli briefly until the broccoli turns bright green. Remove from stove, drain and carefully remove the kernels from the cob. Set aside.
Drained, rinsed and drain again the black beans.
Place them in a med size bowl, add the salad olives, chopped tomatoes, corn, 1 tbsp. lemon juice, 1 tsp. lemon pepper and 2 tbsp. basting oil. Stir until the dressing cover the ingredients thoroughly. Refrigerate before serving.
Peel and cube the avocado.
Directions for the Crab cakes
Sear the crab cakes in 1 tsp. of basting oil until golden brown on both sides.
Warm up the broccoli.
Place the crab cake in the middle of the plate.
Add the black bean salad around the crab cake.
Add the cubed avocado, broccoli and lemon on one side to garnish.
Angie’s Basting Oil: www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.