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Deviled crab cakes on mixed greens with ginger-citrus vinaigrette Recipe

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This recipe for Deviled crab cakes on mixed greens with ginger-citrus vinaigrette, by , is from Our Family Cookbook Project 2006, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jamie Anne Marshall- Broken Arrow, OK
Added: Monday, January 9, 2006

Category:
Category:

Ingredients:  
Ingredients:  
For the crab cakes:
3 T. unsalted butter
1 c. finely chopped yellow onion
1/3 c. finely chopped celery
1/4 c. finely chopped red pepper
1 T. dry mustard
1/2 t. cayenne pepper
1 lb. lump crab meat
2/3 c. mayonnaise
1 egg, lightly beaten
1/2 c. fresh bread crumbs
1 T. finely grated lemon zest
4 T. chopped flat-leaf parsley
salt and freshly ground pepper
1 c. fine dried bread crumbs

For the ginger-citrus vinaigrette:
3/4 c. peanut oil
finely grated zest of 1 lemon or lime
1/4 c. lemon or lime juice
2 T. grated, peeled fresh ginger
1 fresh jalapeño chili pepper, seeded and minced
sugar
salt

8 c. mixed torn lettuce
peanut oil frying

Directions:
Directions:
To make the crab cake:
In a sauté pan over medium heat, melt the butter. Add the onion and sauté until translucent, about 8 minutes. Add the celery and bell pepper and sauté until tender, about 5 minutes. Stir in the mustard and cayenne pepper and cook 1-2 minutes, stirring constantly to prevent scorching. Transfer to a bowl and let cool completely. Add the crab meat, mayonnaise, egg, fresh bread crumbs, lemon zest, and parsley. Fold together gently until all the ingredients are thoroughly incorporated; do not over mix. Season to taste with salt and pepper. Form into 8 cakes about 1/2 in. thick.
Place the dried bread crumbs on a plate, working with 1 cake at a time, coat the cakes evenly with the crumbs. Cover and refrigerate for at least 1 hour or as long as overnight; the cakes will hold together better if they have been chilled.

To make the vinaigrette:
In a bowl, whisk the peanut oil, lemon or lime zest and juice, ginger, and jalapeño. Season to taste with sugar and salt.

To cook the crab cakes:
In a large frying pan over medium-high heat, pour in oil to a depth of 1 in. When the oil is shimmery, slip the cakes into the pan, working in batches if the pan is too crowded. Fry, turning once, until golden, 2-3 minutes on each side.
To serve, divide the lettuce among 6-8 individual plates. Place the warm crab cakes atop the greens and drizzle with the vinaigrette. Serve at once.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
30 minutes prep time and 10 minutes cooking
Personal Notes:
Personal Notes:
The vinaigrette is what really make these crab cakes sensational! This has been served more than once as an appetizer at my family's Christmas Seafood Fest.

 

 

 

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