Lemon Crab Cakes over Greens
photo by momaphet
- Ready In:
- 23mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 226.79 g claw crabmeat
- 2-3 slice white bread or 2-3 slice French bread
- 1 lemon
- 78.78 ml mayonnaise (low fat is OK if preferred)
- 59.14 ml thinly sliced green onion, including tops
- 0.61-1.23 ml salt
- 0.61-1.23 ml cayenne
- 0.61-1.23 ml white pepper (to your taste)
- 29.58 ml butter (cooking spray is OK if preferred)
- 283.49 g bag mixed salad greens (Spring Mix is our favorite)
- 59.14 ml citrus vinaigrette dressing
directions
- Pulse bread in blender to make 1 cup fresh breadcrumbs.
- Grate yellow rind of lemon to make 1 tsp zest.
- Cut lemon in 2- 6 pieces and squeeze to make 2 tbsp juice.
- Blend mayonnaise with lemon zest, juice and seasonings in a medium size bowl.
- Stir in crab meat, breadcrumbs and onions.
- Shape mixture into eight 3 inch"cakes" on a sheet of wax paper.
- Heat a non-stick skillet over medium heat.
- Melt 1 tbsp butter (or non-stick spray).
- Cook crab cakes in skillet 4 minutes.
- Add the other tbsp butter (or more spray), turn the cakes carefully, and cook another 4 minutes.
- Cook in batches, if necessary, you don't want to crowd them in the pan.
- Meanwhile, toss greens with dressing in a large bowl.
- Divide greens onto 4 plates.
- Lay crab cakes over greens and serve with fresh tomato slices and hot garlic bread.
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RECIPE SUBMITTED BY
PanNan
Needville, Texas