Crab Cakes with Greens and Dijon Dressing

Name: Crab Cakes with Greens and Dijon Dressing
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 177 milliliters soft breadcrumbs; 0 teaspoons celery salt; 1 egg white, lightly beaten; 1 Tbsp chopped fresh parsley; 6 servings Dijon Dressing; 1 slice Garnish: lemon; 454 grams fresh lump crabmeat, drained and flaked; 2 Tbsps mayonnaise; 1 liters mixed salad greens; 1 teaspoons prepared mustard; 0 teaspoons freshly ground pepper; 0 teaspoons salt; 1 Tbsp vegetable oil

Crab Cakes with Greens and Dijon Dressing might be just the hor d'oeuvre you are searching for. Watching your figure? This dairy free and pescatarian recipe has 182 calories, 17g of protein, and 7g of fat per serving. This recipe serves 6. This recipe covers 17% of your daily requirements of vitamins and minerals. If you have breadcrumbs, garnish: lemon, salad greens, and a few other ingredients on hand, you can make it. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Combine first 9 ingredients. Shape into 6 patties; cover and chill 1 hour.

Cook patties in oil in a nonstick skillet over medium heat 3 minutes on each side or until golden.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Drain on paper towels. Chill, if desired.

Equipment you will use

Paper Towels

Arrange salad greens and crab cakes on individual plates; top with Dijon Dressing.

Ingredients you will need

Greens

Crab

Garnish, if desired.

Equipment

Frying Pan

Paper Towels

Ingredients

Servings:

177milliliters

soft breadcrumbs 0teaspoons

celery salt 1

egg white, lightly beaten 1Tbsp

chopped fresh parsley 6servings

Dijon Dressing 1slice

Garnish: lemon 454grams

fresh lump crabmeat, drained and flaked 2Tbsps

mayonnaise 1liters

mixed salad greens 1teaspoons

prepared mustard 0teaspoons

freshly ground pepper 0teaspoons

salt 1Tbsp

vegetable oil

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Lapis Luna Chardonnay with a 4.7 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.