Recipe information
Yield
4 Servings
Ingredients
3
/4 cup fresh breadcrumbs made from crustless French bread
1
/3 cup mayonnaise
1
/4 cup thinly sliced green onions
1
teaspoon grated lemon peel
1
/4 teaspoon cayenne pepper
1
pound crabmeat, well drained
3
tablespoons olive oil
4
cups mixed baby greens
1
/4 cup bottled citrus vinaigrette
Lemon wedges
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Preparation
Step 1
Line baking sheet with foil. Mix first 5 ingredients in large bowl. Add crabmeat and stir gently to combine. Shape mixture into eight 1/2-inch-thick cakes. Transfer to prepared sheet. DO AHEAD Can be made 2 hours ahead. Cover and refrigerate.
Step 2
Heat oil in large nonstick skillet over medium heat. Working in batches, cook crab cakes until bottoms are brown, about 4 minutes. Using spatula, carefully turn cakes over and cook until second sides are brown, about 4 minutes longer.
Step 3
Divide greens among 4 plates. Drizzle with vinaigrette. Top with crab cakes. Garnish with lemon wedges and serve.