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Crab Cakes with Baby Greens and Lemon Vinaigrette Recipe

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This recipe for Crab Cakes with Baby Greens and Lemon Vinaigrette is from Our Family Cookbook , 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:  
Crab Cakes
3/4 cup panko breadcrumbs, plain
1 pound fresh crabmeat, drained well
1/4 cup mayonnaise
3 tbsp. chopped fresh chives
1 tbsp. Worcestershire sauce
1 tbsp. Dijon mustard
1/4 tsp. hot pepper sauce
1 large egg, beaten to blend
1/4 cup vegetable oil
Lemon Vinaigrette
1/2 cup olive oil
3 tbsp. fresh lemon juice
1 1/2 tsp. Dijon mustard
1 tbsp. minced shallot
1/2 tsp. grated lemon peel
1/2 tsp. sugar

Directions:
Directions:
Line a baking sheet with waxed paper. Place 1/2 cup breadcrumbs in shallow dish. Mix crabmeat, mayonnaise, chives, Worcestershire sauce, mustard, hot pepper sauce and remaining 1/4 cup breadcrumbs in medium bowl to blend. Season with salt and pepper. Mix in egg. Using 2 tbsp. for each, form crab mixture into cakes. Coat crab cakes with breadcrumbs in dish, pressing to adhere. Transfer to baking sheet. Cover and refrigerate at least 1 hour and up to 6 hours. Heat oil in heavy, large skillet over medium heat. Add crab cakes in batches until golden brown and heated through, about 3 minutes per side. Transfer to towel lined plate.
For vinaigrette, whisk all ingredients in bowl to blend. Season with salt and pepper.
Toss greens with enough vinaigrette to coat. Place greens on large platter and top with crab cakes. Serve with vinaigrette on the side.

Personal Notes:
Personal Notes:
After trying many recipes, Pam, a crab cake aficionado, decided this one was a keeper. It has been served at the Seven Fishes ever since!

 

 

 

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