Heat olive oil in a large skillet; add crab cakes to hot skillet. Cook 3 to 5 minutes, flipping once halfway through, or until internal temperature reaches 165 degrees. Remove from heat and keep warm.
Enjoy this homemade crab cake salad that only uses 4 simple ingredients.
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Servings and Ingredients
|2 tbsp. Gustare Vita olive oil|
|4 Hy-Vee lump meat crab cakes|
|1 (12.35-oz.) pkg. Taylor Farms tangerine crunch chopped salad kit|
|1 navel orange, segmented|
|½ c. Hy-Vee Short Cuts strawberries, sliced|
Things To Grab
- Large skillet
- Large bowl
- 2 serving plates
Prepare salad kit according to package directions and toss with strawberries and orange segments. Divide salad mixture between two plates and top each plate with two cooked crab cakes. Serve warm.
Amounts Per Serving
- Total Fat: 26g
- Cholesterol: 190mg
- Sodium: 1330mg
- Total Carbohydrates: 56g
- Protein: 30g
Hy-Vee Test Kitchen