Spicy Lemon Crab Cakes on Mixed Greens
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 3 tablespoons olive oil
- 1/4 teaspoon cayenne pepper
- lemon wedges
- 1/3 cup mayonnaise
- 1 teaspoon grated lemon peel
- 1/4 cup thinly sliced green onions
- 4 cups mixed baby greens
- Carbohydrate 17 g(6%)
- Cholesterol 118 mg(39%)
- Fat 35 g(54%)
- Fiber 2 g(7%)
- Protein 24 g(47%)
- Saturated Fat 6 g(28%)
- Sodium 909 mg(38%)
- Calories 475
Preparation 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.) 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. Divide greens among 4 plates. Drizzle with vinaigrette. Top with crab cakes. Garnish with lemon wedges and serve.
Preparation 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.) 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. Divide greens among 4 plates. Drizzle with vinaigrette. Top with crab cakes. Garnish with lemon wedges and serve.
