Spicy Lemon Crab Cakes on Mixed Greens

4.4(11)

These crispy cakes are jazzed up with cayenne and lemon peel. Add purchased potato salad, sliced tomatoes, and a seeded baguette. A strawberry tart from the bakery would make a refreshing summer finish.

by Epicurious·published 2004-08-20

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Servings

Makes 4 servings

Total time

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Calories / serving

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Ingredients (10)

serves

3/4 cup fresh breadcrumbs made from crustless French breadbread
1/3 cup mayonnaisemayonnaise
1/4 cup thinly sliced green onionsscallion
1 teaspoon grated lemon peellemon
1/4 teaspoon cayenne pepperpepper
1 pound crabmeat, well drained
3 tablespoons olive oilolive-oil
4 cups mixed baby greensmixed-greens
1/4 cup bottled citrus vinaigrette
Lemon wedgeslemon

Instructions (3 steps)

01Line baking sheet with foil. Mix first 5 ingredients in large bowl. Add crabmeat and stir gently to combine. Shape mixture into eight 1/2-inch-thick cakes. Transfer to prepared sheet. (Can be made 2 hours ahead. Cover and refrigerate.)
02Heat oil in large nonstick skillet over medium heat. Working in batches, cook crab cakes until bottoms are brown, about 4 minutes. Using spatula, carefully turn cakes over and cook until second sides are brown, about 4 minutes longer.
03Divide greens among 4 plates. Drizzle with vinaigrette. Top with crab cakes. Garnish with lemon wedges and serve.

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Not rich — missing servings, total time, or calories.