Spicy Lemon Crab Cakes On Mixed Greens
Serves: 6
Magnus Pfeffer
1 January 1970
Based on User reviews:
52
Spice
58
Sweetness
51
Sourness
45
mins
Prep time (avg)
3.8
Difficulty
Ingredients:
1 cup
Mayonnaise1 tsp
Lemon Peel (grated)1 tsp
Cayenne Pepper450 g
Crabmeat (well drained)3 tbsps
Olive OilDirections:
1
Shape mixture into eight 1/2-inch-thick cakes
2
Line baking sheet with foil
3
Mix first 5 ingredients in large bowl
4
Add crabmeat and stir gently to combine
5
Shape mixture into eight 1/2-inch-thick cakes
6
Transfer to prepared sheet
7
(Can be made 2 hours ahead
8
Cover and refrigerate
9
) Heat oil in large nonstick skillet over medium heat
10
Working in batches, cook crab cakes until bottoms are brown, about 4 minutes
11
Using spatula, carefully turn cakes over and cook until second sides are brown, about 4 minutes longer
12
Divide greens among 4 plates
13
Drizzle with vinaigrette
14
Top with crab cakes
15
Garnish with lemon wedges and serve
16
Line baking sheet with foil
17
Mix first 5 ingredients in large bowl
18
Add crabmeat and stir gently to combine
19
Transfer to prepared sheet
20
(Can be made 2 hours ahead
21
Cover and refrigerate
22
) Heat oil in large nonstick skillet over medium heat
23
Working in batches, cook crab cakes until bottoms are brown, about 4 minutes
24
Using spatula, carefully turn cakes over and cook until second sides are brown, about 4 minutes longer
25
Divide greens among 4 plates
26
Drizzle with vinaigrette
27
Top with crab cakes
28
Garnish with lemon wedges and serve