Lemon Crab Cakes Over Greens Recipes

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.

PERFECT CRAB CAKES WITH GREEN ONIONS

Steps:

• Mix egg, mayonnaise, green onions, Old Bay and hot sauce in a small bowl until mayo is completely incorporated, then set aside.
• Lightly break up crabmeat in a medium bowl. Add milk; toss gently to coat. Add crushed saltines; toss gently to combine. Add egg mixture; gently toss, once again, to combine. Using a 1/3-cup measuring cup, scoop up a portion of crab, forming the mixture into a very compact cake. Repeat to make 8 cakes (can be covered with plastic wrap and refrigerated up to 8 hours ahead).
• About 10 minutes before serving, heat oil in a 12-inch skillet over medium to medium-high heat. Carefully add crab cakes; sautee turning once, until golden brown, about 3 minutes per side. Transfer to a paper towel-lined plate. Serve immediately with lemon wedges.

CRAB CAKES OVER MIXED GREENS WITH LEMON DRESSING,

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

LEMON CRAB CAKES OVER GREENS

Steps:

• Pulse bread in blender to make 1 cup fresh breadcrumbs.
• Grate yellow rind of lemon to make 1 tsp zest.
• Cut lemon in 2- 6 pieces and squeeze to make 2 tbsp juice.
• Blend mayonnaise with lemon zest, juice and seasonings in a medium size bowl.
• Stir in crab meat, breadcrumbs and onions.
• Shape mixture into eight 3 inch"cakes" on a sheet of wax paper.
• Heat a non-stick skillet over medium heat.
• Melt 1 tbsp butter (or non-stick spray).
• Cook crab cakes in skillet 4 minutes.
• Add the other tbsp butter (or more spray), turn the cakes carefully, and cook another 4 minutes.
• Cook in batches, if necessary, you don't want to crowd them in the pan.
• Meanwhile, toss greens with dressing in a large bowl.
• Divide greens onto 4 plates.
• Lay crab cakes over greens and serve with fresh tomato slices and hot garlic bread.

SPICY LEMON CRAB CAKES ON MIXED GREENS

Steps:

• 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. (Can be made 2 hours ahead. Cover and refrigerate.)
• 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.
• Divide greens among 4 plates. Drizzle with vinaigrette. Top with crab cakes. Garnish with lemon wedges and serve.

CRAB CAKES AND BABY GREENS WITH LEMON VINAIGRETTE

Steps:

• Line baking sheet with waxed paper. Place 1/2 cup breadcrumbs in shallow dish. Mix crabmeat, mayonnaise, 3 tablespoons chives, Worcestershire sauce, mustard, hot pepper sauce and remaining 1/4 cup breadcrumbs in medium bowl to blend. Season with salt and pepper. Mix in egg. Using 2 tablespoons for each, form crab mixture into twenty 1 1/2-inch-diameter cakes. Coat crab cakes with breadcrumbs in dish, pressing breadcrumbs to adhere. Transfer crab cakes to prepared baking sheet. Cover and refrigerate at least 1 hour and up to 6 hours.
• Heat oil in heavy large skillet over medium heat. Working in batches, add crab cakes to skillet and cook until golden brown and heated through, about 2 minutes per side. Transfer crab cakes to paper towel-lined plate.
• Place mixed greens in large bowl. Toss with enough Lemon Vinaigrette to coat. Divide greens among 10 plates. Place 2 crab cakes alongside greens on each plate. Drizzle 1 teaspoon vinaigrette over each crab cake. Sprinkle with additional chives and serve.

DOWN-SOUTH CRAB CAKES WITH COLLARD GREENS AND ROASTED GARLIC BEURRE BLANC

Steps:

• Preheat oven to 375 degrees F.
• Combine first 9 ingredients in a large bowl. Gently stir in crabmeat. Shape mixture into 10 (3 to 3 1/2-inch) patties. Place on a baking sheet coated with cooking spray.
• Bake for 12 minutes.
• Spoon Collard Greens onto individual serving plates, using a slotted spoon; top each serving with 2 crab cakes. Drizzle with Roasted Garlic Beurre Blanc. Garnish, if desired.
• Heat a large Dutch oven over medium-high heat; add prosciutto, and saute 2 minutes. Add butter, onion, and garlic; saute until onion is tender. Add collard greens and chicken broth. Bring to a boil; reduce heat, and simmer 30 to 45 minutes or until greens are tender.
• Preheat the oven to 350 degrees F.
• Place garlic in center of an aluminum foil sheet. Drizzle garlic lightly with oil; sprinkle with salt and black pepper, to taste.
• Bake for 20 to 25 minutes or until golden.
• Squeeze out pulp from each garlic clove into a medium saucepan. Add lemon juice and white wine to garlic. Cook, uncovered, over medium-high heat about 20 minutes or until reduced by three-fourths. Stir in whipping cream; reduce heat and simmer, uncovered, 10 to 15 minutes or until reduced by half. Remove from heat; gradually whisk in butter, a few pieces at a time, until sauce is slightly thickened and smooth. Stir in salt and ground red pepper.

CRAB CAKES WITH LEMON AIOLI

Steps:

• To make the aioli, using mortar and pestle, grind the garlic and a pinch of salt together. Add the egg yolk and whisk until thick and sticky, about 15 seconds. Gradually whisk in the canola oil, a drop at a time until the sauce thickens, and then in a thin stream. Whisk the olive oil and then the lemon zest and lemon juice. Season with salt and pepper. Add more lemon juice if necessary.
• Pick over the crabmeat for shell fragments and drain in a sieve for up to 15 minutes, if needed. In a bowl, combine the crabmeat, chives, shallot, celery, creme fraiche, lemon zest, and Tabasco sauce, salt and pepper to taste. Gently stir to combine. In a deep bowl, whisk the egg white until stiff peaks form, then fold the egg white in the crab mixture. Place the cornmeal in a shallow bowl.
• Form 1/3 cup of the crab mixture into a flat patty. Repeat with the remaining mixture to make 6 crabcakes, placing each on a small baking sheet. Using a metal spatula, transfer each crab cakes to the bowl of cornmeal and carefully turn to coat evenly on all sides. Return the cakes tot he baking sheet and refrigerate for 1 hour; this will help them hold together when fried.
• In a large frying pan over medium heat, heat about 1/4 inch canola oil until the oil shimmers. Add the cakes in batches and fry until golden, 1-2 minutes on each side. Keep the crab cakes warm in a 200°F oven while frying the remaining cakes.
• In a medium bowl, whisk together the olive oil, lemon juice until blended. Add the watercress or arugula and toss to coat. Add salt and pepper to taste and toss again. Divide the dressed greens among 3 salad plates or 2 dinner plates. Divide the crab cakes over the greens and top each with a dollop of lemon aioli. Serve at once.

CRAB CAKES WITH FRESH LEMON

Steps:

• In a large bowl, combine cornmeal and milk; set aside. In a large nonstick skillet, saute red pepper and onions in oil until tender. Remove from the heat., Add the egg whites, mayonnaise, flour, parsley, lemon juice, seafood seasoning and cayenne to the reserved cornmeal mixture; mix well. Fold in the crab, corn and red pepper mixture., Coat the same skillet with cooking spray; drop crab mixture by scant 1/2 cupfuls into the pan. Press into 3/4-in.-thick patties. Cook in batches over medium heat for 4-6 minutes on each side or until golden brown. Serve with lemon wedges.