8 ounces H-E-B claw crabmeat
2 to 3 slices white, wheat, or French bread
1/3 cup regular or reduced-fat mayonnaise
1/4 cup thinly sliced green onions, including tops
1/8 to 1/4 teaspoon each salt, cayenne, and white pepper
1 8 ounce bag Spring mix
1/4 cup bottled citrus vinaigrette dressing
Pulse bread in blender to make 1 cup breadcrumbs. Grate yellow rind of lemon to make 1 teaspoon zest (avoid bitter white pith). Cut lemon in half, then squeeze to make 2 tablespoons juice.
Blend mayonnaise with lemon zest, juice and seasonings. Stir in crabmeat, breadcrumbs and onions. Shape mixture into eight 3-inch patties on a sheet of wax paper.
Heat a large, non-stick skillet over medium-high heat; spray with non-stick spray. Cook crab cakes in skillet 4 minutes per side; turn carefully. Cook in 2 batches to prevent over-crowding in skillet, if necessary.
Meanwhile, toss greens with dressing in a large bowl. Divide greens onto 4 individual plates. Lay crab cakes over greens and serve
No Nutritional Information Available
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