Crab Cakes with Kale & Date Salad
Ingredients
- 2 tablespoons canola oil
- 2 2 count- 3 oz boxes frozen crab cakes
- 1 10 oz bag mixed baby lettuce with kale
- 1/2 cup chopped pitted dates
- 2/3 cup from a 15 oz can Margaret Holmes White Acre Peas
- 1/2 cup bottled Italian vinegrette
- Fresh lime wedges to serve