Summer Crab Cakes On Baby Mixed Greens With Lemon V

Name: Summer Crab Cakes On Baby Mixed Greens With Lemon Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces crab meat cans; 3 1/3 tablespoons light mayonnaise; 1 3/8 cups breadcrumbs fresh; 3 tablespoons chopped fresh chives finely, plus extra for garnish; 1 tablespoon worcestershire sauce; 2 teaspoons dijon mustard; 1/4 teaspoon chilli sauce; 1/4 teaspoon black pepper; 1 medium egg beaten; 4 tablespoons Flora Cuisine; 1/2 cup Flora Cuisine; 3 tablespoons fresh lemon juice; 1 tablespoon finely chopped onion; 1 1/2 teaspoons dijon mustard; 1/2 teaspoon grated lemon zest; 1/2 teaspoon sugar; 1/4 teaspoon ground black pepper freshly; greens Baby mixed

Servings: persons

6 ounces crab meat cans
3 1/3 tablespoons light mayonnaise
1 3/8 cups breadcrumbs fresh
3 tablespoons chopped fresh chives finely, plus extra for garnish
1 tablespoon worcestershire sauce
2 teaspoons dijon mustard
1/4 teaspoon chilli sauce
1/4 teaspoon black pepper
1 medium egg beaten
4 tablespoons Flora Cuisine
1/2 cup Flora Cuisine
3 tablespoons fresh lemon juice
1 tablespoon finely chopped onion
1 1/2 teaspoons dijon mustard
1/2 teaspoon grated lemon zest
1/2 teaspoon sugar
1/4 teaspoon ground black pepper freshly
greens Baby mixed

1
Mix together the crab meat, mayonnaise, 50g of breadcrumbs, chives, Worcestershire sauce, mustard, chilli sauce and pepper. Add in the beaten egg, mix well, then form the mixture into 8-12 even-sized crab cakes.
2
Coat the crab cakes thoroughly in the remaining breadcrumbs. Place on a tray in the fridge for 30 minutes to firm up.
3
Heat the Flora Cuisine in a large, heavy-based frying pan. Add the crab cakes in batches. Fry each batch for 3 minutes before turning them and frying them for a further 3 minutes until golden-brown. Drain on a kitchen towel.
4
To make the lemon vinaigrette simply whisk all the ingredients together.
5
To serve, toss most of the vinaigrette through the salad leaves and place onto serving plates. Top with 2 of the crab cakes and drizzle with remaining vinaigrette. Sprinkle with chopped chives and serve.

249

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 18 ingredients. The key ingredients include: 6 ounces crab meat cans, 3 1/3 tablespoons light mayonnaise, 1 3/8 cups breadcrumbs fresh, 3 tablespoons chopped fresh chives finely, plus extra for garnish, and more.

Yes, Summer Crab Cakes On Baby Mixed 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!

Summer Crab Cakes On Baby Mixed Greens With Lemon Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions