Crab Cakes Over Salad Greens
Serve with Chardonnay
Serves 8-10 small plates or 4 large crab cake sandwiches.
As noted in the serving size above, the original recipe is for crab cake sandwiches. I made the crab cakes as directed and simply formed nine smaller cakes vs. the four instructed. If you want to serve as sandwiches, top with a specialty mayo (such as lemon, Green Goddess, or green aioli), thin tomato slices, and crisp lettuce. Green Goddess would also be great as a dressing for this salad.
Source: Cooking For the Weekend: Food For the Best of Times cookbook
5 T. unsalted butter
1/4 c. finely diced yellow onions
1/4 c. finely diced celery
1 lb. jumbo lump crabmeat, picked over
1/2 c. finely crushed saltine crackers
1 T. Dijon mustard
1 T. fresh lemon juice
freshly ground black better
In a small skillet over low heat, melt 2 T. of the butter. Add the onions and celery and cook, covered, stirring once or twice, of 8 minutes. The vegetables should retain some of their crispness. Cool to room temperature.
In a medium bowl, gently toss the crabmeat, sauteed vegetables, and cracker crumbs. In a small bowl, whisk together the egg, mustard, and lemon juice. Pour the mixture over the crabmeat, season generously with fresh pepper, and stir until just combined. Form the crab mixture into 8-10 patties, depending on how many small plates you plan to serve. Transfer to a plate and refrigerate the crab cakes for 1 hour.
In a large skillet, melt the remaining 3 T. butter over medium-high heat. When it is foaming, carefully add the crab cakes and cook, turning once, until crisp and brown, about 2-3 minutes per side.
Place each crab cake over salad greens and serve with your favorite salad dressing.