Crab Cakes with Greens and Dijon Dressing

Southern Living
3 to 6 servings


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3/4 cup soft breadcrumbs
1 egg white, lightly beaten
2 tablespoons mayonnaise
1 tablespoon chopped fresh parsley
1/2 teaspoon prepared mustard
1/4 teaspoon celery salt
1/4 teaspoon freshly ground pepper
1/8 teaspoon salt
1 pound fresh lump crabmeat, drained and flaked
1 tablespoon vegetable oil
6 cups mixed salad greens
Garnish: lemon slices


Combine first 9 ingredients. Shape into 6 patties; cover and chill 1 hour.

Cook patties in oil in a nonstick skillet over medium heat 3 minutes on each side or until golden. Drain on paper towels. Chill, if desired.

Arrange salad greens and crab cakes on individual plates; top with Dijon Dressing. Garnish, if desired.

Created date

March 2004