Spicy Lemon Crab Cakes On Mixed Greens Recipe - Cooking Index
Spicy Lemon Crab Cakes On Mixed Greens Recipe - Cooking Index
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.
Type: Fish, Shellfish| 3/4 cup | 109g / 3.8oz | Fresh breadcrumbs |
| = (made from crustless French bread) | ||
| 1/3 cup | 78ml | Mayonnaise |
| 1/4 cup | 15g / 0.5oz | Thinly-sliced green onions |
| 1 teaspoon | 5ml | Grated lemon peel |
| 1/4 teaspoon | 1.3ml | Cayenne pepper |
| 1 lb | 454g / 16oz | Crabmeat - well drained |
| 3 tablespoons | 45ml | Olive oil |
| 4 cups | 440g / 15oz | Mixed baby greens |
| 1/4 cup | 59ml | Bottled citrus vinaigrette |
| Lemon wedges |
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.
Source:
Bon Appetit, June 2002
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