Try this side: Toss together 1 (5-oz.) package arugula; 1 pt. grape tomatoes, halved; 2 Tbsp. fresh lemon juice; 2 Tbsp. olive oil; and 1/2 tsp. salt. Serve immediately.
1 (16-oz.) package fresh lump crabmeat, drained
4 large lemons, divided
1 (4-oz.) jar diced pimiento, well drained
2 green onions, chopped
1 large egg, lightly beaten
2 tablespoons mayonnaise
1 teaspoon Old Bay seasoning
2 teaspoons Dijon mustard
1 cup panko (Japanese breadcrumbs), divided
1/4 cup canola oil
How to Make It
Pick crabmeat, removing any bits of shell.
Grate zest from 2 lemons to equal 2 tsp.; cut lemons in half, and squeeze juice into a measuring cup to equal 1/4 cup. Stir together lemon zest and juice, pimiento, and next 5 ingredients until well blended. Gently fold in crabmeat and 1/2 cup breadcrumbs.
Shape mixture into 8 patties. Dredge patties in remaining 1/2 cup breadcrumbs.
Cook half of patties, in 2 Tbsp. hot oil in a large nonstick skillet over medium heat, 2 minutes on each side or until golden brown; drain on a wire rack. Repeat procedure with remaining oil and patties.
Cut remaining 2 lemons into wedges. Serve crab cakes with lemon wedges.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.