Crab Cakes and Baby Greens with Lemon Vinaigrette Recipe

Name: Crab Cakes and Baby Greens with Lemon Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup plain dry breadcrumbs; 1 pound fresh crabmeat, drained well, picked over; 1/4 cup mayonnaise; 3 tablespoons chopped fresh chives; 1 tablespoon Worcestershire sauce; 1 tablespoon Dijon mustard; 1/4 teaspoon hot pepper sauce; 1 large egg, beaten to blend; 1/4 cup vegetable oil; ½ cups mixed baby greens; Lemon Vinaigrette; Additional chopped fresh chives

Servings: persons

3/4 cup plain dry breadcrumbs
1 pound fresh crabmeat, drained well, picked over
1/4 cup mayonnaise
3 tablespoons chopped fresh chives
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1/4 teaspoon hot pepper sauce
1 large egg, beaten to blend
1/4 cup vegetable oil
½ cups mixed baby greens
Lemon Vinaigrette
Additional chopped fresh chives

1
Line baking sheet with waxed paper.
2
Place 1/2 cup breadcrumbs in shallow dish.
3
Mix crabmeat, mayonnaise, 3 tablespoons chives, Worcestershire sauce, mustard, hot pepper sauce and remaining 1/4 cup breadcrumbs in medium bowl to blend.
4
Season with salt and pepper.
5
Mix in egg.
6
Using 2 tablespoons for each, form crab mixture into twenty 1 1/2-inch-diameter cakes.
7
Coat crab cakes with breadcrumbs in dish, pressing breadcrumbs to adhere.
8
Transfer crab cakes to prepared baking sheet.
9
Cover and refrigerate at least 1 hour and up to 6 hours.
10
Heat oil in heavy large skillet over medium heat.
11
Working in batches, add crab cakes to skillet and cook until golden brown and heated through, about 2 minutes per side.
12
Transfer crab cakes to paper towel-lined plate.
13
Place mixed greens in large bowl.
14
Toss with enough Lemon Vinaigrette to coat.
15
Divide greens among 10 plates.
16
Place 2 crab cakes alongside greens on each plate.
17
Drizzle 1 teaspoon vinaigrette over each crab cake.
18
Sprinkle with additional chives and serve.

343

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3/4 cup plain dry breadcrumbs, 1 pound fresh crabmeat, drained well, picked over, 1/4 cup mayonnaise, 3 tablespoons chopped fresh chives, and more.

Yes, Crab Cakes and Baby Greens with Lemon Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Crab Cakes and Baby Greens with Lemon Vinaigrette

How did you like this recipe?

Frequently Asked Questions