Crab Cakes with Kale & Beet Salad


4 Lucky’s Made-in-house Traditional crab cakes

1 bunch organic green or red kale

1 bunch organic beets

1/2 Red Onion diced

2 cloves garlic minced

1 lemon juiced

1 organic gala apple chopped

1 organic Bartlett pear chopped

1 tablespoon olive oil divided

8 oz feta cheese

Salt and pepper to taste


Place drizzle of olive oil in skillet on medium high heat. Place crab cakes in skillet and cook on each side until lightly brown. Approximately 3 minutes a side.

Heat oven to 375 to 400 degrees Fahrenheit. Wash beets and remove stems. Wrap beets in tin foil. Place beets on cookie sheet and in oven. Cook for 30-40 minutes, until beets are tender. Remove beets and let cool. With your fingers peel skin off beets. After they have been cooked, the peels will easily slide off beets. Slice beets.

Wash kale and rip leaves off of stems and into bite-sized pieces. Discard kale stems. Place kale leaves in a bowl and drizzle with remaining olive oil. Massage olive oil into kale leaves. Cut leaves off beat stems. Chop stems as you would a green onion. Chop garlic and red onion. Place another teaspoon of olive oil in skillet and turn to medium high heat. Add beat stems, garlic, and onion and sauté until tender. Add beat leaves and kale leaves and sauté. Drizzle with fresh lemon juice. Sauté for approximately 3-4 minutes and remove.

Place sautéed leaves and stems in a bowl. Add sliced beats. Add chopped apple and pear. Add salt and pepper to taste. Add more lemon juice if needed. Sprinkle with feta cheese. Serve salad with crab cakes.