Crab Cakes with fennel, artichoke and broad bean salad

The combination of fennel, artichoke and broad beans accompanied with crab cakes, fresh shavings of parmesan and a zesty dressing is a winner.

Prep Time: 15 minutes Cooking Time: 20 minutes Serves: 4


1 box crab cakes (we love United food Co)
Cooking oil for frying the crab cakes
4 fennel bulbs (we love The Fresh Grower)
A jar of marinated artichokes hearts, drained (we love Delmaine)
1 cup fresh/frozen broad beans, shelled and peeled
1/4 cup fresh dill, chopped (we love Superb Herb)
For the dressing
2 tsp tawari honey (we love Airborne Honey)
Juice of 1 lemon
2 tbsp extra virgin avocado oil (we love Olivado)
Sea salt
Black pepper
½ cup shaved parmesan cheese (we love Mainland)
Ara marlborough chardonnay to serve


  1. Deep fry the crab cakes. Drain excess oil on kitchen towel. Set aside.
  2. Remove the base and cut the stalk from each fennel bulb. Halve the bulbs and remove the cores. Using a sharp knife, vegetable peeler or mandolin, shave the fennel into thin slices.
  3. Place the fennel on a serving platter, add the artichoke hearts and peeled broad beans. Sprinkle with dill.
  4. In a small bowl, mix honey and the extra virgin avocado oil to make the dressing. Taste and season with salt and freshly ground black pepper.
  5. Pour dressing all over the salad. Toss well. Arrange cooked crab cakes and top with the shaved parmesan. A chilled Ara Chardonnay matches perfectly with this sophisticated salad. Enjoy!   
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