Lemon Crab Cakes over Greens |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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These crab cakes have a wonderful lemony, light, spicy flavor. Perfect for a quick weekend brunch. Note the lower fat comments, if you're watching the fat. This recipe is for those tasty Gulf Coast crabs you'll find in the Southern U.S. Ingredients:
8 ounces claw crabmeat |
2 -3 slices white bread or 2 -3 slices french bread |
1 lemon |
1/3 cup mayonnaise (low fat is ok if preferred) |
1/4 cup thinly sliced green onion, including tops |
1/8-1/4 teaspoon salt |
1/8-1/4 teaspoon cayenne |
1/8-1/4 teaspoon white pepper (to your taste) |
2 tablespoons butter (cooking spray is ok if preferred) |
1 (10 ounce) bag mixed salad greens (spring mix is our favorite) |
1/4 cup citrus vinaigrette dressing |
Directions:
1. Pulse bread in blender to make 1 cup fresh breadcrumbs.
2. Grate yellow rind of lemon to make 1 tsp zest.
3. Cut lemon in 2- 6 pieces and squeeze to make 2 tbsp juice.
4. Blend mayonnaise with lemon zest, juice and seasonings in a medium size bowl.
5. Stir in crab meat, breadcrumbs and onions.
6. Shape mixture into eight 3 inch cakes on a sheet of wax paper.
7. Heat a non-stick skillet over medium heat.
8. Melt 1 tbsp butter (or non-stick spray).
9. Cook crab cakes in skillet 4 minutes.
10. Add the other tbsp butter (or more spray), turn the cakes carefully, and cook another 4 minutes.
11. Cook in batches, if necessary, you don't want to crowd them in the pan.
12. Meanwhile, toss greens with dressing in a large bowl.
13. Divide greens onto 4 plates.
14. Lay crab cakes over greens and serve with fresh tomato slices and hot garlic bread.
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