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mango salsa with crab cake and spinach

Mango Salsa with Crab Cake

Indulge in a gourmet meal with pre-cooked crab cakes topped with zesty mango salsa, served on a bed of nutritious sautéed spinach.
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Prep Time 5 minutes
Cook Time 15 minutes
Course dinner
Cuisine American
Servings 2

Equipment

  • knife
  • cutting board
  • Air Fryer
  • saute pan

Ingredients
  

For the Mango Salsa

  • 1 cup mango (diced)
  • 1/4 cup red onion (diced)
  • 1 lime (juiced)
  • 1/4 cup fresh cilantro (chopped)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt

For the Crab Cake and Spinach

  • 2 crab cakes (pre-cooked)
  • 10 oz baby spinach
  • 1 tablespoon olive oil
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt

Instructions
 

  • Remove the pre-cooked crab cakes from the package and place it in the Air Fryer basket. Cook it according to the packaged instructions.
  • Meanwhile, add a drizzle of olive oil to a saute pan on medium high heat and saute the baby spinach until it wilts.
  • Next, combine the mango salsa ingredients in a mixing bowl.
  • To plate, place the sauteed spinach in the center of a plate and place the crab cake on top. Top off the dish with the fresh mango salsa and enjoy.