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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Crab Cakes with Lemon Vinaigrette Recipe

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This recipe for Crab Cakes with Lemon Vinaigrette is from The Ultimate Donovan Family Reunion 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:  
3/4 c plain dry breadcrumbs
1 lb. fresh crabmeat, drained
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
Directions:
Directions:
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 plates. Place crab cakes alongside greens on each plate. Drizzle 1 tsp. vinaigrette over each crab cake. Sprinkle with additional chives and serve.
Number Of Servings:
Number Of Servings:
10
Personal Notes:
Personal Notes:
I first made these for my parents 65th birthday party in Delaware. It also was the 1st course of one of our most memorable Christmas dinners and Denise's 65th birthday party.

 

 

 

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