CRAB CAKES OVER MIXED GREENS WITH LEMON DRESSING,

Crab cakes over mixed greens with lemon dressing, image

Provided by Lynnda Cloutier

Categories Seafood

Number Of Ingredients 18

2 tablespoons dijon mustard, divided
3 tablespoons water
1/2 teaspoon grated lemon rind
3 tablespoons fresh lemon juice
2 tablespoons olive oil
1 tablespoon minced shallots
1/2 teaspoon sugar
1/2 teaspoons salt
1/2 teaspoon black pepper
1/4 cup light mayonnaise
3 tablespoons chopped green onions
1 tablespoon worcestershire sauce
one large egg, lightly beaten
1 1/4 cup panko, japanese bread crumbs, divided
1 pound lump crabmeat, drained and shell pieces removed
cooking spray
4 teaspoons olive oil, divided
one package spring mix salad greens

Steps:

1. mix 1 tablespoon Dijon mustard and next eight ingredients in a medium bowl. Stir well with a whisk. Cover and chill.
2. Mix remaining 1 tablespoon Dijon mustard, mayonnaise, and next three ingredients in a large bowl. Stir with a whisk. Gently fold and 1/4 cup bread crumbs and crabmeat. Shape mixture into 12 patties each 1/2 inch thick dredge patties in remaining 1 cup bread crumbs. Coat both sides of patties with cooking spray.
3. Heat 2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium heat. Add six patties, and cook four minutes on each side or until browned. Remove from pan. Keep warm. Repeat procedure with remaining 2 teaspoons oil and patties. Serve over greens. Drizzle with dressing. Makes six servings. Points value: six