Deviled Crab Cakes on Mixed Greens with Ginger-Citrus Vinaigrette

Name: Deviled Crab Cakes on Mixed Greens with Ginger-Citrus Vinaigrette
Total time: 120
Yield: 8
Ingredients: 3 tablespoons butter; 1 cup finely chopped onion; ⅓ cup finely chopped celery; ¼ cup finely chopped red bell pepper; 1 tablespoon dry mustard; ½ teaspoon cayenne pepper; ⅓ cup mayonnaise; ½ cup soft bread crumbs; 1 tablespoon lemon zest; ¼ cup chopped fresh parsley; 1 egg, lightly beaten; 1 pound cooked crabmeat; salt and black pepper to taste; 1 cup dry bread crumbs; ¾ cup vegetable oil; lemon, zested; ¼ cup lemon juice; 2 tablespoons minced fresh ginger root; 1 jalapeno pepper, seeded and minced; 1 teaspoon white sugar, or to taste; salt to taste; 2 cups vegetable oil for frying; 8 cups mixed salad greens; 2 avocados - peeled, pitted and sliced

Recipe by Joshua Mihaylo from allrecipes.com

Dinner,Appetizer 2 Hr.

Ingredients

8 servings

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3 tablespoons butter
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1 cup finely chopped onion
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⅓ cup finely chopped celery
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¼ cup finely chopped red bell pepper
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1 tablespoon dry mustard
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½ teaspoon cayenne pepper
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⅓ cup mayonnaise
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½ cup soft bread crumbs
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1 tablespoon lemon zest
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¼ cup chopped fresh parsley
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1 egg, lightly beaten
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1 pound cooked crabmeat

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salt and black pepper to taste
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1 cup dry bread crumbs
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¾ cup vegetable oil
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lemon, zested
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¼ cup lemon juice
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2 tablespoons minced fresh ginger root
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1 jalapeno pepper, seeded and minced
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1 teaspoon white sugar, or to taste
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salt to taste
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2 cups vegetable oil for frying
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8 cups mixed salad greens
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2 avocados - peeled, pitted and sliced

Instructions

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.