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Deviled Crab Cakes on Mixed Greens with Ginger-Citrus Vinaigrette
Deviled Crab Cakes on Mixed Greens with Ginger-Citrus Vinaigrette
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Prep Time:
40 minutes
Cook Time:
20 minutes
Total Time:
120 minutes
Pan fried crab cakes with lemon and avocado slices on mixed greens, drizzled with tangy vinaigrette.
Ingredients:
  • 3 tablespoons butter
  • 1 cup finely chopped onion
  • 0.33333334326744 cup finely chopped celery
  • 0.25 cup finely chopped red bell pepper
  • 1 tablespoon dry mustard
  • 0.5 teaspoon cayenne pepper
  • 0.33333334326744 cup mayonnaise
  • 0.5 cup soft bread crumbs
  • 1 tablespoon lemon zest
  • 0.25 cup chopped fresh parsley
  • 1 egg, lightly beaten
  • 1 pound cooked crabmeat
  • salt and black pepper to taste
  • 1 cup dry bread crumbs
  • 0.75 cup vegetable oil
  • lemon, zested
  • 0.25 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:
  • In a skillet over medium heat, melt the butter until it sizzles. Add onion and cook until soft, about 5 minutes. Mix in celery and bell pepper, cook until tender, about 5 minutes. Add mustard and cayenne pepper, cook for 2 minutes. Transfer to a bowl. Chill in the fridge until cold.
  • Mix the mayonnaise into the chilled vegetable mixture, along with soft bread crumbs, 1 tablespoon lemon zest, parsley, and beaten egg. Combine well, then lightly mix in the crab meat. Season with salt and pepper to taste. Place dry bread crumbs in a shallow bowl. Shape the crab mixture into 8 cakes, each 1/2 inch thick. Coat the crab cakes evenly in bread crumbs. Chill the crab cakes wrapped in plastic for 1 hour to overnight before serving.
  • Whisk together 3/4 cup vegetable oil, lemon zest, lemon juice, ginger, jalapeno, sugar, and salt to make a flavorful vinaigrette. Chill in the refrigerator until needed.
  • In a large skillet over medium-high heat, warm the frying oil. Meanwhile, coat the mixed salad greens with the vinaigrette in a mixing bowl. Divide onto 8 serving plates, top with sliced avocado, and set aside.
  • Heat the oil until shimmering, then fry the crab cakes until golden brown on both sides, about 2 to 3 minutes per side. Drain briefly on a paper towel-lined plate to remove excess grease. Serve each salad with a crab cake on top immediately.

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