Crab Cakes with Beet & Goat Cheese Salad

For the crab cakes

Ingredients

• 1 pound lump crabmeat
• 1 egg
• 1 tablespoon mayonnaise
• 2 teaspoons Dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon fresh squeezed lemon juice
• 1 tablespoon chopped fresh parsley
• 1/2 cup fresh corn kernels
• 1/2 cup bread crumbs

Method

In a bowl combine the egg, mayonnaise, mustard, salt, pepper, lemon juice and parsley. Carefully fold in the crabmeat, corn and breadcrumbs. Form crab mixture into loose cakes. Heat a skillet over medium heat with two tablespoons of oil. Add the cakes and brown on each side. Cook about five minutes on each side and be careful when turning.

For the salad

Ingredients

• 1 cup tomato, cut in to small cubes
• 1 cup cooked beets, cut into small cubes
• 1/4 cup fresh basil leaves, sliced
• 1 tablespoon sliced almond
• 1/4 cup fresh goat cheese
• 8 leaves of romaine lettuce

Method

In a bowl combine the first five ingredients and toss together. Place two romaine leaves on each plate and top with the other ingredients. Top with a vinaigrette dressing and serve with crab cakes.