"Cooking is like love. It should be entered into with abandon or not at all."--Harriet van Horne

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

  Tried it? Rate this Recipe:


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.

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


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

8 c. mixed torn lettuce
peanut oil frying

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:
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.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!