Crab Cakes over Mixed Greens with Lemon Dressing
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Ingredients
2 tablespoons dijon mustard, divided
3 tablespoons water
½ teaspoon grated fresh lemon zest
3 tablespoons fresh lemon juice
2 tablespoons olive oil
1 tablespoon minced shallots
½ teaspoon sugar
½ teaspoon salt
½ teaspoon black pepper
¼ cup light mayonnaise
3 tablespoons chopped green onions
1 tablespoon worcestershire sauce
1 large egg, lightly beaten
1 ¼ cups panko (Japanese breadcrumbs), divided
1 pound crab meat, rinsed and carapace removed
Cooking Spray
4 teaspoons olive oil, divided
1 pack spring salad greens (10 oz)
To make
Combine 1 tablespoon Dijon mustard and the following 8 ingredients in a medium bowl; mix well with a whisk. Cover and refrigerate.Combine the remaining 1 tablespoon Dijon mustard, mayonnaise, and the next 3 ingredients in a large bowl; whisk to combine. Gently roll in 1/4 cup breadcrumbs and crab meat. Shape the mixture into 12 patties (1/2-inch thick). Roll the patties in the remaining 1 cup breadcrumbs. Brush the patties on both sides with cooking spray.Heat 2 teaspoons of oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add 6 patties and cook for 4 minutes on each side or until lightly browned. Remove from the mold; keep warm. Repeat with the remaining 2 teaspoons of butter and cutlets. Serve with herbs; drizzle with dressing.
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Author:Admin
Published: 11/20/2023 8:39 PM
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