← All recipes

Crab Cakes and Baby Greens With Lemon Vinaigrette

A home-style Crab Cakes and Baby Greens With Lemon Vinaigrette made with Plain Bread Crumbs, Fresh Crab Meat Picked Over, Mayonnaise, Chives, and Worcestershire Sauce. Serves 10. Keep it handy for the next time you cook it.

Ingredients

• 3/4 cup
• 1 lb
• 1/4 cup
• 3 tbsp
• 1 tbsp
• 1 tbsp
• 1/4 tsp
• 1
• 1/4 cup
• 12 cup
• 1/2 cup
• 3 tbsp
• 1 tbsp
• 1 1/2 tsp
• 1/2 tsp
• 1/2 tsp

Method (preview)

1. 1

   Line a baking sheet with waxed paper.

2. 2

   Place 1/2 cup bread crumbs in shallow dish.

3. 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. 4

   Season with salt and pepper.

5. 5

   Mix in egg.

6. 6

   Using 2 tablespoons for each, form crab mixture into twenty 1 1/2-inch-diameter cakes.

7. 7

   Coat crab cakes with breadcrumbs in dish, pressing breadcrumbs to adhere.

8. 8

   Transfer crab cakes to baking sheet.

9. 9

   Cover and refrigerate for at least 1 hour and up to 6 hours.

10. 10

    Heat oil in heavy skillet over medium heat.

11. 11

    Working in batches, add crab cakes to skillet and cook until golden brown and heated through, about 2 minutes per side.

12. 12

    Transfer crab cakes to paper towel lined plate.

13. 13

    Whisk all ingredients for Vinaigrette in bowl to blend. Season with salt and pepper.

14. 14

    Placed mixed greens in a large bowl.

15. 15

    Toss with enough lemon vinaigrette to coat.

16. 16

    Divide greens among ten plates.

17. 17

    Place 2 crab cakes alongside greens on each plate.

18. 18

    Drizzle 1 teaspoon vinaigrette over each crab cake.

19. 19

    Sprinkle with additional chives and serve.

20. 20

    NOTES: The dressing may be made a day ahead.

21. 21

    Chill, bring to room temperature before serving.

22. 22

    Contributed to the FareShare Gazette by Jennie; 19 October, 2001. www.fareshare.net