Crab Cakes and Baby Greens with Lemon Vinaigrette

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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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.

That's it — enjoy your meal!