Southwest Spicy Crab Cakes With Lemon Vinaigrette

By Joelene

Ingredients

• Lemon vinaigrette
• Finely grated zest of 1 lemon
• 3 tablespoons fresh lemon juice
• 1 tablespoon finely minced shallot or onion
• 1 1/2 teaspoons Dijon mustard
• Pinch of sugar
• 1/2 cup olive oil
• Crab cakes
• 1/2 cup finely chopped onion
• 1 red bell pepper; 1/2 cup finely chopped, the remainder cut in julienne slices for garnish
• 1/3 cup finely chopped celery
• 5 tablespoons unsalted butter, divided
• 2 large eggs
• 2 tablespoons sour cream or mayonnaise
• 1 teaspoon dry mustard
• 1 teaspoon Old Bay seasoning
• 1 teaspoon cayenne
• 1 teaspoon salt
• 1 teaspoon Worcestershire sauce
• 1/4 cup thinly sliced green onion, green tops only
• 32 Ritz crackers finely ground, divided
• 1 pound jumbo lump crabmeat, picked over
• 1 tablespoon olive oil
• Garnish
• 1 package baby spinach, washed and spun dry
• Julienned red bell pepper, from above

Preparation

Step 1

For vinaigrette, whisk lemon zest, juice, shallot, Dijon and sugar in bowl to blend. Slowly add oil and whisk to emulsify. Season with salt and pepper, set aside.

For crab cakes, cook onion, the 1/2 cup finely chopped bell pepper and celery in 2 tablespoons of the butter in a large nonstick skillet over moderately low heat, stirring occasionally, until vegetables are softened, about 8 minutes.

Whisk together eggs, sour cream, dry mustard, Old Bay, cayenne, salt and Worcestershire sauce in a large bowl, then stir in green onion tops, cooked vegetables and 1/2 cup cracker crumbs. Gently stir in crabmeat and form into 20 to 24 mini crab cakes. Place remaining cracker crumbs on large plate and gently coat mini cakes in cracker crumbs.

Heat oil and remaining 3 tablespoons butter in same skillet over moderate heat until foam subsides, then cook crab cakes, turning once, until golden brown, 7-8 minutes total. Place on paper-towel-lined plate.

To serve, place the spinach on a large platter; arrange the crab cakes atop spinach. Place one or two bell pepper slices on each crab cake. Drizzle crab cakes with some of the lemon vinaigrette and place the remaining vinaigrette in a bowl alongside the platter so guests may add more, if desired.

Makes about 20 to 25 servings.

Approximate values per serving (based on 25 servings): 95 calories, 8 g fat, 40 mg cholesterol, 4 g protein, 1 g carbohydrates, 0 fiber, 163 mg sodium, 76 percent calories from fat.