Crabless Roasted Corn Salad
If you haven’t tried the Mini Crabless Cakes from Gardien, they’re a must! The roasted corn delivers a summer sweetness and don’t skip on the dill, it brings the whole salad to life. Perfect light but filling meal on a hot night.
Servings Prep Time
3 15
Cook Time
12
Servings Prep Time
3 15
Cook Time
12
Ingredients
Instructions
  1. Follow package directions to cook the Mini Crabless Cakes, or if you have an airfryer cook the cakes at 390 for 6 minutes, shake and then cook another 3. Meanwhile, add a small amount of olive oil to a skillet pre-heated on medium, add the package of frozen roasted corn and heat thoroughly. Remove from stove and let cool. Empty the arugula into large bowl, add the corn, the juice of one medium lemon and mix well. Divide up the Arugula into bowls, top with the desired number of Crabless Cakes, top each cake with a dollop of Tartar Sauce, sprinkle generously with fresh Dill.
Recipe Notes