Deviled Crab Cakes on Mixed Greens with Ginger-Citrus Vinaigrette

Deviled Crab Cakes on Mixed Greens with Ginger-Citrus Vinaigrette

Fresh, lemon-scented crab cakes are pan fried to golden brown and served on top of mixed greens with a tangy vinaigrette and avocado slices in this elegant appetizer dish.

Preparation Time
40 mins
Cooking Time
20 mins
Total Time
60 mins
Calories
579 Calories

Recipe Instructions

Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Deviled Crab Cakes on Mixed Greens with Ginger-Citrus Vinaigrette

Ingredients

  • 1 tablespoon lemon zest
  • 3 tablespoons butter
  • 1 egg, lightly beaten
  • salt to taste
  • 2 tablespoons minced fresh ginger root
  • 1 jalapeno pepper, seeded and minced
  • 1 cup dry bread crumbs
  • 8 cups mixed salad greens
  • salt and black pepper to taste
  • 2 cups vegetable oil for frying
  • 2 avocados - peeled, pitted and sliced
  • 1 cup finely chopped onion
  • 1 pound cooked crabmeat
  • 1 tablespoon dry mustard
  • 1 teaspoon white sugar, or to taste
  • lemon, zested
  • 0.25 cup chopped fresh parsley
  • 0.5 teaspoon cayenne pepper
  • 0.25 cup lemon juice
  • 0.75 cup vegetable oil
  • 0.33333334326744 cup mayonnaise
  • 0.25 cup finely chopped red bell pepper
  • 0.5 cup soft bread crumbs
  • 0.33333334326744 cup finely chopped celery

Categories

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