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Epicurious

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.

Recipe information

  • Yield

    Makes 4 servings

Ingredients

3/4 cup fresh breadcrumbs made from crustless French bread
1/3 cup mayonnaise
1/4 cup thinly sliced green onions
1 teaspoon grated lemon peel
1/4 teaspoon cayenne pepper
1 pound crabmeat, well drained
3 tablespoons olive oil
4 cups mixed baby greens
1/4 cup bottled citrus vinaigrette
Lemon wedges

Preparation

  1. Step 1

    Line 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.)

    Step 2

    Heat 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.

    Step 3

    Divide greens among 4 plates. Drizzle with vinaigrette. Top with crab cakes. Garnish with lemon wedges and serve.

TagsCrabShellfishSeafoodLemonCitrusFruitLeafy GreensVegetableMainStarterLunchDinnerNut FreeMake AheadFryBon Appétit
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