Ingredients:
8 ounces claw crabmeat
2 -3 slices white bread or 2 -3 slices French bread
1 lemons
1/3 cup mayonnaise ( low fat is OK if preferred)
1/4 cup thinly sliced green onions, including tops
1/8-1/4 teaspoon salt
1/8-1/4 teaspoon cayenne
1/8-1/4 teaspoon white pepper ( to your taste)
2 tablespoons butter ( cooking spray is OK if preferred)
1 (10 ounce) bags mixed salad greens ( Spring Mix is our favorite)
1/4 cup citrus vinaigrette dressing
Directions:
Pulse bread in blender to make 1 cup fresh breadcrumbs.
Grate yellow rind of lemon to make 1 tsp zest.
Cut lemon in 2- 6 pieces and squeeze to make 2 tbsp juice.
Blend mayonnaise with lemon zest, juice and seasonings in a medium size bowl.
Stir in crab meat, breadcrumbs and onions.
Shape mixture into eight 3 inch”cakes” on a sheet of wax paper.
Heat a non-stick skillet over medium heat.
Melt 1 tbsp butter (or non-stick spray).
Cook crab cakes in skillet 4 minutes.
Add the other tbsp butter (or more spray), turn the cakes carefully, and cook another 4 minutes.
Cook in batches, if necessary, you don’t want to crowd them in the pan.
Meanwhile, toss greens with dressing in a large bowl.
Divide greens onto 4 plates.
Lay crab cakes over greens and serve with fresh tomato slices and hot garlic bread.
Servings: 4
Time preparation: 15 min.
Time total: 23 min.