Best Crab Cakes And Baby Greens With Lemon Vinaigrette Recipes

VALLEY GREEN'S SOUTHERN-STYLE CRAB CAKES

Steps:

• 1. In a medium bowl, combine shallot, eggs, mayonnaise and dijon mustard and mix well.
• 2. Carefully add basil, thyme, bread crumbs and crab meat. Stir until just mixed, taking care not to break up crab lumps. Add worcestershire and lemon juice, and sprinkle in Old Bay and Creole seasonings. Mix to ensure all crab meat is well coated. Form into round and slightly flattened crab cakes.
• 3. Mix 1/4 cup mayonnaise and 1/4 cup Gulden's mustard to make sauce. Set aside.
• 4. Heat butter in skillet over medium heat. Saute the crab cakes on each side until crusted with a nice golden brown color.
• 5. Serve crab cakes topped with a tablespoon of sauce. These crab cakes also are delicious served warm on a bed of fresh spinach leaves, drizzled with a raspberry vinaigrette.

CRAB CAKES

Steps:

• Tear bread into small pieces into a bowl with crab. Add mayonnaise, Worcestershire sauce, 2 Tbsp egg (discard remainder), and a pinch of salt. Mix together gently but thoroughly, then form into 4 patties (about 3 inches in diameter).
• Heat butter in a 12-inch heavy skillet over medium heat until foam subsides, then cook crab cakes, turning once, until golden brown, about 6 minutes total.
• Serve with:
• french fries and/or baby greens tossed with lemon vinaigrette.

DEVILED CRAB CAKES ON MIXED GREENS WITH GINGER-CITRUS VINAIGRETTE

Steps:

• Melt the butter in a skillet over medium heat. Stir in the onion, and cook until softened and translucent, about 5 minutes. Add the celery and bell pepper; continue cooking until the vegetables are tender, about 5 minutes. Stir in the mustard and cayenne pepper; cook 2 minutes. Scrape the mixture into a mixing bowl and refrigerate until cold.
• Stir the mayonnaise into the chilled vegetable mixture along with the soft bread crumbs, 1 tablespoon lemon zest, parsley, and beaten egg. Stir until combined, then gently fold in the crab meat. Season to taste with salt and pepper. Pour the dry bread crumbs into a shallow bowl. Form the crab mixture into 8 cakes, 1/2 inch thick. Press the crab cakes into the bread crumbs one at a time until coated on all sides. Gently shake off excess crumbs, and place the crab cakes onto a plate. Cover with plastic wrap and refrigerate 1 hour to overnight.
• Prepare the vinaigrette by whisking 3/4 cup vegetable oil with the zest of 1 lemon, lemon juice, ginger, jalapeno, sugar, and salt. Store in the refrigerator until ready to use.
• Heat the frying oil in a large skillet over medium-high heat. While the oil is heating, toss the mixed salad greens with the vinaigrette in a mixing bowl, and divide onto 8 serving plates. Arrange the sliced avocado over the salads, and set aside.
• Once the oil is shimmering with heat, fry the crab cakes until golden brown on each side, 2 to 3 minutes per side. Briefly drain on a paper towel-lined plate to rid the cakes of excess grease. Place a crab cake on top of each salad and serve immediately.