Crab Cakes with Fennel, Artichoke and Broad Bean salad Recipe

15M Prep + 20M Cook Serves 4
The combination of fennel, artichoke and broad beans accompanied with crab cakes, fresh shavings of parmesan and a zesty dressing is a winner.
  • 1 box crab cakes
  • Cooking oil for shallow frying
  • 4 baby fennel bulbs
  • A jar of marinated artichoke hearts, drained
  • 1 cup fresh/frozen broad beans, shelled and peeled
  • 1/4 cup fresh dill, chopped
For the dressing
  • 2 tsp Tawari Honey
  • Juice of 1 lemon
  • 2 Tbsp Extra Virgin Avocado Oil
  • Sea salt
  • Black Pepper
  • ½ cup shaved parmesan cheese
  1. Deep fry the crab cakes. Drain excess oil on kitchen towel. Set aside.
  2. Remove the base and cut the stalk from each fennel bulb. Halve the bulbs and remove the cores. Using a sharp knife, vegetable peeler or mandolin, shave the fennel into thin slices.
  3. Place the fennel on a serving platter, add the artichoke hearts and peeled broad beans. Sprinkle with dill.
  4. In a small bowl, mix honey and the extra virgin avocado oil to make the dressing. Taste and season with salt and freshly ground black pepper.
  5. Pour dressing all over the salad. Toss well. Arrange cooked crab cakes and top with the shaved parmesan.
A chilled Chardonnay matches perfectly with this sophisticated salad. Enjoy!