Spicy Lemon Crab Cakes On Mixed Greens

By á-170456

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

Details

Servings 4

Preparation

Step 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.)

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.