Spicy Lemon Crab Cakes on Mixed Greens |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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These crispy cakes are jazzed up with cayenne and lemon peel. Add purchased potato salad, sliced tomatoes, and a seeded baguette. A strawberry tart from the bakery would make a refreshing summer finish. Ingredients:
3/4 cup fresh breadcrumbs made from crustless french bread |
1/3 cup mayonnaise |
1/4 cup thinly sliced green onions |
1 teaspoon grated lemon peel |
1/4 teaspoon cayenne pepper |
1 pound crabmeat, well drained |
3 tablespoons olive oil |
4 cups mixed baby greens |
1/4 cup bottled citrus vinaigrette |
lemon wedges |
Directions:
1. Line baking sheet with foil. Mix first 5 ingredients in large bowl. Add crabmeat and stir gently to combine. Shape mixture into eight 1/2-inch-thick cakes. Transfer to prepared sheet. (Can be made 2 hours ahead. Cover and refrigerate.)
2. Heat oil in large nonstick skillet over medium heat. Working in batches, cook crab cakes until bottoms are brown, about 4 minutes. Using spatula, carefully turn cakes over and cook until second sides are brown, about 4 minutes longer.
3. Divide greens among 4 plates. Drizzle with vinaigrette. Top with crab cakes. Garnish with lemon wedges and serve.
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