Spicy Lemon Crab Cakes On Mixed Greens

Spicy Lemon Crab Cakes On Mixed Greens
Spicy Lemon Crab Cakes On Mixed Greens

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

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

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.) 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. Divide greens among 4 plates. Drizzle with vinaigrette. Top with crab cakes. Garnish with lemon wedges and serve. This recipe yields 4 servings.

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