Crab Cakes and Chickpea Salad

Shelf Life: Enjoy Fresh / Serves: 3

Instructions

  1. Combine all salad ingredients. Toss well. Let rest in the fridge
  2. In a preheated and oiled sauté pan, brown crab cakes on each side for 2 -3 minutes
  3. Serve crab cakes with chilled chickpea salad and tarragon remoulade

Ingredients

  • Modern Meat ‘Crab’ Cakes – 6 pcs
  • Modern Tarragon Remoulade 200 gram
    Salad
  • Canned Chickpeas, drained 600 grams  *Do not rinse
  • Freshly squeezed lemon juice 45 grams
  • Grapeseed oil 10 grams
  • Kosher salt 6 grams
  • Celery – peeled, diced 1/4 inch 100grams
  • Red onion – diced 1/4 inch 120 grams
  • Italian Parsley 5 grams
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