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Anne's Crab Cakes and Baby Greens with Lemon Vinaigrette Recipe

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This recipe for Anne's Crab Cakes and Baby Greens with Lemon Vinaigrette is from The George Bixby Memorial Library Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 c. plain dry breadcrumbs
1 lb. fresh crabmeat, drained and carefully picked over
1/4 c. mayonnaise
3-plus T. chopped, fresh chives
1 T. Worcestershire sauce
1 T. Dijon mustard
1/4 t. hot sauce (we like Cholula)
1 large egg, beaten to blend
1/4 c. vegetable oil
10 to 12 c. mixed baby green

Lemon Vinaigrette (mix together):
1/2 c. olive oil
3 T. fresh lemon juice
1 T. minced shallot
1-1/2 t. Dijon mustard
1/2 t. grated lemon peel
1/2 t. salt
Directions:
Directions:
Line a baking sheet with waxed paper.
Place 1/2 c. breadcrumbs in a shallow dish. Mix crabmeat, mayo, most of the chives (saving a little to garnish), Worcestershire, mustard, hot pepper sauce, and remaining breadcrumbs in a medium bowl to blend. Season with salt & pepper. Mix in egg.
Using two T. for each cake, form crab mixture into 20 1-1/2-inch-size cakes. Coat crab cakes with breadcrumbs in dish, pressing crumbs to adhere. Transfer crab cakes to prepared baking sheet, cover, and refrigerate for at least 1 hour (or up to 6 hours).
Heat oil in a large, heavy skillet over medium heat. Working in batches, add crab cakes and cook until golden brown and heated through (about 2 minutes per side). Transfer crab cakes to paper-towel lined plate.
Place washed greens in a large bowl, toss with lemon vinaigrette to dress lightly (reserving a little). On a salad plate, place 2 crab atop salad greens and drizzle with 1 t. vinaigrette over each cake. Sprinkle with reserved chopped chives and serve.
Personal Notes:
Personal Notes:
This makes an elegant first or salad course. Or these small cakes can be served with less salad at a buffet.
Serves 10 as a hearty salad or first course.

 

 

 

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