Deviled Crab Cakes on Mixed Greens with Ginger-Citrus Vinaigrette

Deviled Crab Cakes on Mixed Greens with Ginger-Citrus Vinaigrette

Recipe by Joshua Mihaylo from allrecipes.com

Dinner,Appetizer 2 Hr.

Ingredients

8

8 servings

  • 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

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.

Nutritional Facts

Per 8 servings

  • Calories: 579
  • Carbohydrate: 22g
  • Fat: 48g
  • Fiber: 6g
  • Protein: 18g
  • Sugar: 4g

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