Crab Cakes with Fennel, Artichoke and Broad Bean salad Recipe | Airborne Honey
The combination of fennel, artichoke and broad beans accompanied with crab cakes, fresh shavings of parmesan and a zesty dressing is a winner.
Ingredients
- 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
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