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Lemon Crab Cakes Over Greens


Quick and easy

Quick and easy

Quick and easy

Prep Time:

15 minutes

Cook Time:

8 minutes


4 servings


8  ounces  H-E-B claw crabmeat

2 to 3  slices  white, wheat, or French bread

1  lemon

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
Nutritional Information
No Nutritional Information Available

Created 07/31/2009
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