Ingredients
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8 ounces claw crabmeat
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2 -3 slices white bread or 2 -3 slices French bread
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1 lemon
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1/3 cup mayonnaise (low fat is OK if preferred)
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1/8-1/4 teaspoon salt
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1/8-1/4 teaspoon cayenne
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1/8-1/4 teaspoon white pepper (to your taste)
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2 tablespoons butter (cooking spray is OK if preferred)
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1 (10 ounce) bag mixed salad greens (Spring Mix is our favorite)
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1/4 cup thinly sliced green onion, including tops
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1/4 cup citrus vinaigrette dressing
Instructions
- Pulse bread in blender to make 1 cup fresh breadcrumbs.
- Grate yellow rind of lemon to make 1 tsp zest.
- Cut lemon in 2- 6 pieces and squeeze to make 2 tbsp juice.
- Blend mayonnaise with lemon zest, juice and seasonings in a medium size bowl.
- Stir in crab meat, breadcrumbs and onions.
- Shape mixture into eight 3 inch"cakes" on a sheet of wax paper.
- Heat a non-stick skillet over medium heat.
- Melt 1 tbsp butter (or non-stick spray).
- Cook crab cakes in skillet 4 minutes.
- Add the other tbsp butter (or more spray), turn the cakes carefully, and cook another 4 minutes.
- Cook in batches, if necessary, you don't want to crowd them in the pan.
- Meanwhile, toss greens with dressing in a large bowl.
- Divide greens onto 4 plates.
- Lay crab cakes over greens and serve with fresh tomato slices and hot garlic bread.