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Crab Cakes over Mixed Greens with Lemon Dressing

Oxmoor House
Prep time 10 mins
Cook time 18 mins
Yield 6 servings (serving size: 2 crab cakes, 1 1/2 cups mixed greens, and 2 tablespoons dressing)

Ingredients

  • 2 tablespoons Dijon mustard, divided
  • 3 tablespoons water
  • 1/2 teaspoon grated fresh lemon rind
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon minced shallots
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup light mayonnaise
  • 3 tablespoons chopped green onions
  • 1 tablespoon Worcestershire sauce
  • 1 large egg, lightly beaten
  • 1 1/4 cups panko ( Japanese breadcrumbs), divided
  • 1 pound lump crabmeat, drained and shell pieces removed
  • Cooking spray
  • 4 teaspoons olive oil, divided
  • 1 (10-ounce) package spring mix salad greens

Nutrition Information

  • calories 259
  • fat 14.8 g
  • satfat 3.1 g
  • protein 18.2 g
  • carbohydrate 13.1 g
  • cholesterol 102 mg
  • iron 1.2 mg
  • sodium 673 mg
  • caloriesfromfat 51 %
  • fiber 1.4 g
  • calcium 124 mg

How to Make It

  1. Combine 1 tablespoon Dijon mustard and next 8 ingredients in a medium bowl; stir well with a whisk. Cover and chill.

  2. Combine remaining 1 tablespoon Dijon mustard, mayonnaise, and next 3 ingredients in a large bowl; stir with a whisk. Gently fold in 1/4 cup breadcrumbs and crabmeat. Shape mixture into 12 (1/2-inch-thick) patties. Dredge patties in remaining 1 cup breadcrumbs. Coat both sides of patties with cooking spray.

  3. Heat 2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium heat. Add 6 patties, and cook 4 minutes on each side or until browned. Remove from pan; keep warm. Repeat procedure with remaining 2 teaspoons oil and patties. Serve over greens; drizzle with dressing.

Oxmoor House Healthy Eating Collection