Crab Cakes w/Spicy Mixed Salad Greens
Crab Cakes w/Spicy Mixed Salad Greens
Date: Jun 24, 2013 by Shamara Ray
Crab Cakes
8 ounces lump crabmeat (drained, picked for shells and rinsed)
2 tablespoons breadcrumbs
2 tablespoons chopped fresh parsley
3 tablespoons mayonnaise
2 tablespoons brown mustard
1 tablespoon lemon juice
½ teaspoon salt
½ teaspoon garlic powder
2 tablespoons olive oil for sautéing

Tangy Dressing
1 avocado
¾ cup white wine vinegar
⅓ cup olive oil
4 tablespoons creamy horseradish
1 teaspoon salt

Salad
6 cups mixed salad greens


for dressing:
Cut avocado in half and remove the pit. Scoop avocado flesh into blender. Add vinegar, olive oil, horseradish and salt. Blend until smooth (as an alternative, add avocado to a bowl and mash. Add remaining ingredients and combine with an electric hand mixer until smooth).

Yields 1½ - 2 cups.

for salad:
In a large bowl toss mixed greens with ¾ cup tangy dressing.

for crab cakes:
Add crab meat to a bowl. Gently fold in remaining ingredients (except olive oil). Form into 4 cakes.

In a sauté pan, heat 2 tablespoons olive oil over medium high heat. Add crab cakes and sauté until golden brown approximately 3 minutes on each side, turning carefully.

for crab cake salad:
Plate salad. Place one or two crab cakes on top of tangy mixed greens.

Serves 2-4



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