Crab Cakes over Mixed Greens with Lemon Dressing

Crab Cakes Over Mixed Greens With Lemon Dressing Recipe
Oxmoor House

Yield:

6 servings (serving size: 2 crab cakes, 1 1/2 cups mixed greens, and 2 tablespoons dressing)

Recipe from

Recipe Time

Prep: 10 Minutes
Cook: 18 Minutes

Nutritional 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

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

Preparation

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

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.

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.

Note:

Oxmoor House Healthy Eating Collection

January 2008
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