Crab Cakes over Mixed Greens with Lemon Dressing

Yield: 6 servings (serving size: 2 crab cakes, 1 1/2 cups mixed greens, and 2 tablespoons dressing)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 259
  • Fat: 14.8g
  • Saturated fat: 3.1g
  • Protein: 18.2g
  • Carbohydrate: 13.1g
  • Cholesterol: 102mg
  • Iron: 1.2mg
  • Sodium: 673mg
  • Calories from fat: 51%
  • Fiber: 1.4g
  • Calcium: 124mg


  • 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


  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.
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