Crab Cakes over Mixed Greens with Lemon Dressing

Prep Time: 10 Minutes

Cook Time: 18 Minutes

Ready In: 28 Minutes

Servings: 6

Ingredients:

2 tablespoons dijon mustard, divided

3 tablespoons water

1/2 teaspoon grated fresh lemon rind

3 tablespoons fresh lemon juice

2 tablespoons olive oil

1 tablespoon minced shallots

1/2 teaspoon sugar

1/2 teaspoon salt

1/2 teaspoon black pepper

1/4 cup light mayonnaise

3 tablespoons chopped green onions

1 tablespoon worcestershire sauce

1 large egg, lightly beaten

1 1/4 cups panko ( japanese breadcrumbs), divided

1 pound lump crabmeat, drained and shell pieces removed

cooking spray

4 teaspoons olive oil, divided

1 (10-ounce) package spring mix salad greens

Directions:

1. Combine 1 tablespoon Dijon mustard and next 8 ingredients in a medium bowl; stir well with a whisk. Cover and chill.
2. Combine remaining 1 tablespoon Dijon mustard, mayonnaise, and next 3 ingredients in a large bowl; stir with a whisk. Gently fold in 1/4 cup breadcrumbs and crabmeat. Shape mixture into 12 (1/2-inch-thick) patties. Dredge patties in remaining 1 cup breadcrumbs. Coat both sides of patties with cooking spray.
3. Heat 2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium heat. Add 6 patties, and cook 4 minutes on each side or until browned. Remove from pan; keep warm. Repeat procedure with remaining 2 teaspoons oil and patties. Serve over greens; drizzle with dressing.

By RecipeOfHealth.com