Search thousands of recipes reviewed by home cooks like you.

Deviled Crab Cakes on Mixed Greens with Ginger-Citrus Vinaigrette

Deviled Crab Cakes on Mixed Greens with Ginger-Citrus Vinaigrette

  • Prep

    40 m
  • Cook

    20 m
  • Ready In

    2 h
Josh Mihaylo

Josh Mihaylo

Very Tasty!!

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 579 kcal
  • 29%
  • Fat:
  • 47.7 g
  • 73%
  • Carbs:
  • 22.4g
  • 7%
  • Protein:
  • 18.3 g
  • 37%
  • Cholesterol:
  • 84 mg
  • 28%
  • Sodium:
  • 545 mg
  • 22%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

greggill
5

greggill

8/24/2011

Light, fresh and quite elegant. I decreased the oil in the vinaigrette to 1/4 cup...and the sugar to 1/2 t. Then I used just enough oil in the pan to lightly coat the pan for frying. This could be served in the finest restaurant. The ginger, lemon and cayenne is a great combination...no more cocktail sauce crab cakes in this establishment. This is a 5 star+

Eileen
4

Eileen

5/16/2011

My first try ever making crab cakes. These are delicious. What a nice bit of heat from the ginger, cayenne and jalapeno. I struggled with the cooking process but that's inexperience. Used 2 spatulas for turning and removing from the pan. The only reason I didn't give this 5 stars is that I had to add a LOT more lemon juice to the vinaigrette. Next time I'd use 1/4 cup of oil instead of 3/4. Personal taste....

Similar recipes

ADVERTISEMENT