Deviled Crab Cakes on Mixed Greens with Ginger-Citrus Vinaigrette

Name: Deviled Crab Cakes on Mixed Greens with Ginger-Citrus Vinaigrette
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 8
Cuisine: Global
Ingredients: 2 avocados - peeled, pitted and sliced; 118 milliliters soft bread crumbs; 3 Tbsps butter; 1 teaspoons cayenne pepper; 79 milliliters finely chopped celery; 454 grams cooked crabmeat; 237 milliliters dry bread crumbs; 1 Tbsp dry mustard; 1 egg, lightly beaten; 2 Tbsps minced fresh ginger root; 59 milliliters chopped fresh parsley; 1 jalapeno pepper, seeded and minced; 59 milliliters lemon juice; 8 servings lemon, zested; 79 milliliters mayonnaise; 2 liters mixed salad greens; 237 milliliters finely chopped onion; 59 milliliters finely chopped red bell pepper; 8 servings salt to taste; 8 servings salt and black pepper to taste; 473 milliliters vegetable oil for frying; 1 teaspoon white sugar, or to taste

Deviled Crab Cakes on Mixed Greens with Ginger-Citrus Vinaigrette

Deviled Crab Cakes on Mixed Greens with Ginger-Citrus Vinaigrette requires approximately 2 hours from start to finish. This recipe covers 22% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 387 calories, 16g of protein, and 26g of fat each. It is If you have avocados, celery, crabmeat, and a few other ingredients on hand, you can make it. It works well as a hor d'oeuvre.

Instructions

Melt the butter in a skillet over medium heat. Stir in the onion, and cook until softened and translucent, about 5 minutes.

Ingredients you will need

Butter

Onion

Equipment you will use

Frying Pan

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.

Ingredients you will need

Cayenne Pepper

Bell Pepper

Vegetable

Mustard

Celery

Equipment you will use

Mixing Bowl

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.

Ingredients you will need

Salt And Pepper

Breadcrumbs

Lemon Zest

Mayonnaise

Crabmeat

Vegetable

Parsley

Egg

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.

Ingredients you will need

Breadcrumbs

Shake

Crab

Wrap

Equipment you will use

Plastic Wrap

Bowl

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.

Ingredients you will need

Lemon Zest

Vegetable Oil

Lemon Juice

Vinaigrette

Jalapeno Pepper

Ginger

Sugar

Salt

Equipment you will use

Whisk

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.

Ingredients you will need

Mixed Greens

Vinaigrette

Cooking Oil

Avocado

Equipment you will use

Mixing Bowl

Frying Pan

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.

Ingredients you will need

Crab

Cooking Oil

Equipment you will use

Paper Towels

Place a crab cake on top of each salad and serve immediately.

Ingredients you will need

Crab

Equipment

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks 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. One wine you could try is A to Z Chardonnay. It has 4.2 out of 5 stars and a bottle costs about 15 dollars.

A to Z Chardonnay

The 2010 A to Z Chardonnay opens with aromas of white flowers, tangerine, lime, quince, wet stone and minerals that develop further into nutmeg, honey, green apple with hints of ginger. A mineral laden attack is bright, mouthwatering and intense. The nuanced mid-palate carries on with flavors that mirror and amplify the aromatics. The finish is long, clean, crisp and juicy with flavors of honeysuckle, citrus and wet stone. This wine exemplifies classic Oregon steely Chardonnay. 2010 was an exceptional vintage for white wines in Oregon and this sophisticated terroir driven wine is no exception; bright, tangy and intense it will deliver over the next 5 years.