"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Crab Cakes and Baby Greens with Lemon Vinaigrette Recipe

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This recipe for Crab Cakes and Baby Greens with Lemon Vinaigrette, by , is from The Family Cookbook Project Sample Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Michelle Rice
Added: Wednesday, September 14, 2005


3/4 c plain dry breadcrumbs
1 lb. fresh crabmeat, picked over and drained well,
1/4 c. mayonnaise
3 T. chopped fresh chives
1 T. worcestershire sauce
1 T. dijon mustard
1/4 tsp hot pepper sauce
1 large egg, beaten to blend
1/4 c. vegetable oil
12 c. mixed baby greens
Lemon Vinaigrette
additional chopped fresh chives

Place 1/2 c. breadcrumbs in shallow dish.

Mix crabmeat, mayonnaise, 3 T chives, worcestershire sauce, mustard, hot pepper sauce and remaining 1/4 c. breadcrumbs in medium bowl to blend. Season with salt and pepper. Mix in egg

Using 2 T. for each, form crab mixture into twenty 1 1/2 inch cakes. Coat crab cakes with breadcrumbs in dish, pressing breadcrumbs to adhere. Transfer crab cakes to baking sheet lined with waxed paper. Cover and refrigerate at least 1 hour and up to 6 hours.

Heat oil in heavy large skillet over medium heat. Working in batches, add crab cakes to skillet and cook until golden brown and heated through, about 2 minutes per side. Transfer crab cakes to paper towel-lined plate.

Place mixed greens in large bowl. Toss with enough Lemon Vinaigrette to coat. Divide greens among 10 plates. Place 2 crab cakes alongside greens on each plate. Drizzle 1 tsp. vinaigrette over each crab cake. Sprinkle with additional chives and serve.

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