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Crab Cakes with Greens and Dijon Dressing

Yield 3 to 6 servings


  • 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
  • Dijon Dressing
  • Garnish: lemon slices

How to Make It

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

  2. 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.

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