Crab Cakes Over Mixed Greens With Lemon Dressing Food

CRAB CAKES OVER MIXED GREENS WITH LEMON DRESSING,

Steps:

• mix 1 tablespoon Dijon mustard and next eight ingredients in a medium bowl. Stir well with a whisk. Cover and chill.
• 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.
• 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

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.

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.

CRAB CAKES

Steps:

• Place the 2 tablespoons butter, 2 tablespoons oil, onion, celery, red and yellow bell peppers, parsley, capers, hot pepper sauce, Worcestershire sauce, crab boil seasoning, salt, and pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature. In a large bowl, break the lump crabmeat into small pieces and toss with the bread crumbs, mayonnaise, mustard, and eggs. Add the cooked mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into bite-sized crab cakes.
• Heat the butter and olive oil for frying over medium heat in a large saute pan. Add the crab cakes and fry for 4 to 5 minutes on each side, until browned. Drain on paper towels; keep them warm in a 250 degree oven and serve hot.

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.

THE ULTIMATE CRAB CAKES WITH REMOULADE

Steps:

• Put potatoes in a large pot and cover with cold water. Add salt and bring to the boil, uncovered. Simmer for about 20 minutes until there is no resistance when a fork is inserted.
• Drain the potatoes and make sure they are dry. Mash them in a large bowl until all there are no lumps.
• While the potatoes are cooking, heat the milk, garlic, thyme, bay leaves, peppercorns and 1 tablespoon of butter in a large saucepan over a medium heat. Do not let it boil. Using a sieve, strain the milk and herbs into the potatoes and mix thoroughly. Add the chopped chives and season with salt and pepper.
• Check crabmeat for pieces of shell. Cover with cling-film and leave in the refrigerator until ready to use. Remove and fold carefully into the potatoes. Using your hands shape the mixture into medium sized patties, taking care to flatten out the centers and smooth out the top.
• Roll them in bread crumbs and shake off excess.
• Coat a large non-stick skillet with a 1/4-inch of oil and heat over a medium heat until it begins to smoke slightly. Pan-fry the crab cakes until brown, about 5 minutes on each side, turning carefully with a spatula. Remove from pan and serve on a large flat dish with Remoulade.
• Garnish with slices of lemon and serve with a green salad.
• Mix all the ingredients together in a bowl. Refrigerate for 30 minutes before serving.
• Yield: 6 servings

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.

BEST EVER CRAB CAKES

Steps:

• In a medium bowl, whisk together egg, mayonnaise, lemon juice, red pepper flakes, tarragon, and scallions. Gently stir in crabmeat, being careful not to break up meat. Gradually mix in cracker crumbs, adding until desired consistency is achieved.
• Heat butter in a skillet over medium heat. Form crab mixture into 4 patties. Place patties in skillet, and cook until golden brown, about 5 to 6 minutes on each side.

CRAB CAKES WITH LEMON REMOULADE

Steps:

• Melt 2 T. butter in a large non-stick skillet over medium heat; add bell pepper and onion, and sauté 10 minutes or until tender. Remove from heat; stir in cracker crumbs and next 6 ingredients. Gently stir in crabmeat. Shape mixture into 8 patties; cover and chill at least 1 hour or up to 24 hours.
• Melt 1/2 T. butter with 1/2 T. oil in large skillet over medium high heat. Cook 4 crab cakes 4 to 5 minutes on each side or until golden. Drain on paper towels. Repeat procedure with remaining 1/2 T. butter, 1/2 T. oil, and crab cakes. Serve with Lemon Remoulade; garnish if desired.
• Serving suggestion: Serve crab cakes on top of some mix greens that have been tossed with some olive oil, salt and pepper before adding the other garnish.
• Tip: Handle the crabmeat as little as possible in order to keep the succulent lumps intact.
• Lemon Remoulade:.
• Whisk together all ingredients until blended. Cover and chill 30 minutes or up to 3 days.
• The sauce can also be used as a dip for boiled shrimp or steamed asparagus; add a little milk to make a tangy salad dressing.
• (The prep and cook time does not include the time needed to refrigerate).

EASY CRAB CAKES

Steps:

• In a large bowl, combine 1/3 cup bread crumbs, green onions, red pepper, egg, mayonnaise, lemon juice, garlic powder and cayenne; fold in crab., Place remaining bread crumbs in a shallow bowl. Divide mixture into eight portions; shape into 2-in. balls. Gently coat in bread crumbs and shape into 1/2-in.-thick patties., In a large nonstick skillet, heat butter over medium-high heat. Add crab cakes; cook until golden brown, 3-4 minutes on each side.