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    You are in: Home / Recipes / Lemon Crab Cakes over Greens Recipe
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    Lemon Crab Cakes over Greens

    Total Time:

    Prep Time:

    Cook Time:

    23 mins

    15 mins

    8 mins

    PanNan's Note:

    These crab cakes have a wonderful lemony, light, spicy flavor. Perfect for a quick weekend brunch. Note the lower fat comments, if you're watching the fat. This recipe is for those tasty Gulf Coast crabs you'll find in the Southern U.S.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 8 ounces claw crabmeat
    • 2 -3 slices white bread or 2 -3 slices French bread
    • 1 lemon
    • 1/3 cup mayonnaise (low fat is OK if preferred)
    • 1/4 cup thinly sliced green onion, including tops
    • 1/8-1/4 teaspoon salt
    • 1/8-1/4 teaspoon cayenne
    • 1/8-1/4 teaspoon white pepper (to your taste)
    • 2 tablespoons butter (cooking spray is OK if preferred)
    • 1 (10 ounce) bag mixed salad greens (Spring Mix is our favorite)
    • 1/4 cup citrus vinaigrette dressing

    Directions:

    1. 1
      Pulse bread in blender to make 1 cup fresh breadcrumbs.
    2. 2
      Grate yellow rind of lemon to make 1 tsp zest.
    3. 3
      Cut lemon in 2- 6 pieces and squeeze to make 2 tbsp juice.
    4. 4
      Blend mayonnaise with lemon zest, juice and seasonings in a medium size bowl.
    5. 5
      Stir in crab meat, breadcrumbs and onions.
    6. 6
      Shape mixture into eight 3 inch"cakes" on a sheet of wax paper.
    7. 7
      Heat a non-stick skillet over medium heat.
    8. 8
      Melt 1 tbsp butter (or non-stick spray).
    9. 9
      Cook crab cakes in skillet 4 minutes.
    10. 10
      Add the other tbsp butter (or more spray), turn the cakes carefully, and cook another 4 minutes.
    11. 11
      Cook in batches, if necessary, you don't want to crowd them in the pan.
    12. 12
      Meanwhile, toss greens with dressing in a large bowl.
    13. 13
      Divide greens onto 4 plates.
    14. 14
      Lay crab cakes over greens and serve with fresh tomato slices and hot garlic bread.

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    Ratings & Reviews:

    • on March 21, 2003

      55

      Yummy, crab cakes, liked the flavor of the lemon. very light. I rolled them in panko crumbs before frying. These will make a great summertime dinner. Thank you for the recipe, PanNan.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Lemon Crab Cakes over Greens

    Serving Size: 1 (132 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 286.0
     
    Calories from Fat 188
    66%
    Total Fat 20.9 g
    32%
    Saturated Fat 6.1 g
    30%
    Cholesterol 44.1 mg
    14%
    Sodium 813.5 mg
    33%
    Total Carbohydrate 14.8 g
    4%
    Dietary Fiber 1.7 g
    7%
    Sugars 2.3 g
    9%
    Protein 12.0 g
    24%

    The following items or measurements are not included:

    mixed salad greens

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