Crab Cakes Over Primavera Pasta Salad With Remoulade and Pine Nuts | Sunbasket

Name: Crab Cakes Over Primavera Pasta Salad With Remoulade and Pine Nuts | Sunbasket
Ingredients: 5 ounces penne rigate; 2 tablespoons pine nuts; 1 ear organic corn; 4 ounces organic grape or cherry tomatoes; 1 tablespoon capers; 3 ounces organic baby spinach or other leafy greens; 1 ounce crumbled feta; Sunbasket tahini goddess dressing (tahini - scallions - lemon juice - apple cider vinegar - parsley - garlic - kosher salt - dried dill); Sunbasket rémoulade (mayo - shallot-garlic confit - ketchup - celery - lemon juice - Dijon mustard - parsley - horseradish - scallions - kosher salt - black pepper - cayenne); 2 jumbo lump crab cakes (about ¼ pound each)

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Feeling crabby? We’ve got a cure for that. Blended with the perfect amount of mayo, bread crumbs, Dijon, and lemon, these jumbo lump crab cakes rival any you’ll find along the mid-Atlantic shores.

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Ingredients

5 ounces penne rigate
2 tablespoons pine nuts
1 ear organic corn
4 ounces organic grape or cherry tomatoes
1 tablespoon capers
3 ounces organic baby spinach or other leafy greens
1 ounce crumbled feta
Sunbasket tahini goddess dressing (tahini - scallions - lemon juice - apple cider vinegar - parsley - garlic - kosher salt - dried dill)
Sunbasket rémoulade (mayo - shallot-garlic confit - ketchup - celery - lemon juice - Dijon mustard - parsley - horseradish - scallions - kosher salt - black pepper - cayenne)
2 jumbo lump crab cakes (about ¼ pound each)