Lemon Crab Cakes over Greens

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.

• Total Time: 23 mins
• Prep Time: 15 mins
• Cook Time: 8 mins

Ingredients:

Servings: 4

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

Reviews

[Barb Gertz]

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.