Lemon Crab Cakes Over Greens

Total Time: 23 mins Preparation Time: 15 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 8 ounces claw crabmeat
• 2 -3 slices bread or 2 -3 slices french bread
• 1 lemon
• 1/3 cup mayonnaise (low fat is ok if preferred)
• 1/4 cup thinly sliced green onion, including tops
• 1/8-1/4 teaspoon salt
• 1/8-1/4 teaspoon cayenne
• 1/8-1/4 teaspoon pepper (to your taste)
• 2 tablespoons butter (cooking spray is ok if preferred)
• 1 (10 ounce) bag mixed salad greens (spring mix is our favorite)
• 1/4 cup citrus vinaigrette dressing

Recipe

• 1 pulse bread in blender to make 1 cup fresh breadcrumbs.
• 2 grate yellow rind of lemon to make 1 tsp zest.
• 3 cut lemon in 2- 6 pieces and squeeze to make 2 tbsp juice.
• 4 blend mayonnaise with lemon zest, juice and seasonings in a medium size bowl.
• 5 stir in crab meat, breadcrumbs and onions.
• 6 shape mixture into eight 3 inch"cakes" on a sheet of wax paper.
• 7 heat a non-stick skillet over medium heat.
• 8 melt 1 tbsp butter (or non-stick spray).
• 9 cook crab cakes in skillet 4 minutes.
• 10 add the other tbsp butter (or more spray), turn the cakes carefully, and cook another 4 minutes.
• 11 cook in batches, if necessary, you don't want to crowd them in the pan.
• 12 meanwhile, toss greens with dressing in a large bowl.
• 13 divide greens onto 4 plates.
• 14 lay crab cakes over greens and serve with fresh tomato slices and hot garlic bread.