Deviled Crab Cakes on Mixed Greens with Ginger-Citrus Vinaigrette recipe
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Ingredients
- 3 tablespoons butter 1 cup finely chopped onion ⅓ cup finely chopped celery ¼ cup finely chopped red bell pepper 1 tablespoon dry mustard ½ teaspoon cayenne pepper ⅓ cup mayonnaise ½ cup soft bread crumbs 1 tablespoon lemon zest ¼ cup chopped fresh parsley 1 egg, lightly beaten 1 pound cooked crabmeat salt and black pepper to taste 1 cup dry bread crumbs ¾ cup vegetable oil lemon, zested ¼ 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
Nutrition Info
- 578.7 caloriescarbohydrate: 22.4 gcholesterol: 81.3 mgfat: 47.7 gfiber: 6.1 gprotein: 18.3 gsaturatedFat: 9.3 gservingSize: -sodium: 447.9 mgsugar: 3.8 gtransFat: : -unsaturatedFat: : -
Directions Deviled Crab Cakes on Mixed Greens with Ginger-Citrus Vinaigrette
Directions
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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.
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.
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.
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.
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.