Purchase pre-made crab cakes from your favorite market. I prefer crab cakes from Tony’s in Denver for their texture and flavor.
Sautee crab cakes in olive oil until cooked through and golden brown.
Place on a plate full of mixed spring greens.
Drizzle with your favorite dressing. For this I prefer a simple lime or lemon vinaigrette.
One Year Ago: Tangy Flank Steak with Horseradish Cream
Two Years Ago: Mangoes Gone Wild