Crab Cakes with Greens and Dijon Dressing

By LRay

Alma Madanick, Chincoteague Island, Virginia, Southern Living

JULY 1996

Ingredients

• CRAB CAKES
• 3/4 cup soft breadcrumbs
• 1 egg white, lightly beaten
• 2 tablespoons mayonnaise
• 1 tablespoon chopped fresh parsley
• 1/2 teaspoon prepared mustard
• 1/4 teaspoon celery salt
• 1/4 teaspoon freshly ground pepper
• 1/8 teaspoon salt
• 1 pound fresh lump crabmeat, drained and flaked
• 1 tablespoon vegetable oil
• 6 cups mixed salad greens
• Dijon Dressing
• 1 cup mayonnaise
• 1/4 cup Dijon mustard
• 1 teaspoon Worcestershire sauce
• Garnish: lemon slices

Details

Servings 3
Adapted from myrecipes.com

Preparation

Step 1

Combine first 9 ingredients. Shape into 6 patties; cover and chill 1 hour.

Cook patties in oil in a nonstick skillet over medium heat 3 minutes on each side or until golden. Drain on paper towels. Chill, if desired.

DIJON DRESSING

Preparation
Combine all ingredients; cover and chill.

Arrange salad greens and crab cakes on individual plates; top with Dijon Dressing. Garnish, if desired.