Deviled Crab Cakes on Mixed Greens with Ginger-Citrus Vinaigrette

Name: Deviled Crab Cakes on Mixed Greens with Ginger-Citrus Vinaigrette
Prep time: 40 min
Cook time: 20 min
Total time: 120 min
Yield: Serves 8
Cuisine: american
Ingredients: 3 tablespoons butter; 1 cup finely chopped onion; 0.33333334326744 cup finely chopped celery; 0.25 cup finely chopped red bell pepper; 1 tablespoon dry mustard; 0.5 teaspoon cayenne pepper; 0.33333334326744 cup mayonnaise; 0.5 cup soft bread crumbs; 1 egg, lightly beaten; 0.25 cup chopped fresh parsley; 1 tablespoon lemon zest; 1 pound cooked crabmeat; salt and black pepper to taste; 1 cup dry bread crumbs; 0.75 cup vegetable oil; 0.25 cup lemon juice; lemon, zested; 1 jalapeno pepper, seeded and minced; 2 tablespoons minced fresh ginger root; 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

4.50 (4)

⏱ 120 mins 🍽 Serves 8 🌶 american 🏷 Main course

This elegant dish features lemon-scented crab cakes, pan-fried until golden and crisp. They are served on a bed of mixed salad greens tossed in a tangy vinaigrette made with fresh ginger, lemon, and jalapeño. Slices of creamy avocado complete the presentation, making it a sophisticated choice for a starter or a light main course. The recipe yields eight servings and requires approximately 120 minutes to prepare and cook.

Ingredients

3 tablespoons butter
1 cup finely chopped onion
0.33333334326744 cup finely chopped celery
0.25 cup finely chopped red bell pepper
1 tablespoon dry mustard
0.5 teaspoon cayenne pepper
0.33333334326744 cup mayonnaise
0.5 cup soft bread crumbs
1 egg, lightly beaten
0.25 cup chopped fresh parsley
1 tablespoon lemon zest
1 pound cooked crabmeat
salt and black pepper to taste
1 cup dry bread crumbs
0.75 cup vegetable oil
0.25 cup lemon juice
lemon, zested
1 jalapeno pepper, seeded and minced
2 tablespoons minced fresh ginger root
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

Method

Prepare the crab cake base by melting butter in a large skillet. Cook the onion until soft and translucent, about 5 minutes. Add the celery and red bell pepper, cooking for a further 5 minutes until tender. Mix in the dry mustard and cayenne pepper, cooking for 2 minutes. Transfer this vegetable mix to a bowl and chill it.
Combine the mayonnaise with the chilled vegetables. Add the soft bread crumbs, beaten egg, lemon zest, and parsley, mixing well. Gently incorporate the crabmeat. Season with salt and pepper. Shape the mixture into eight patties, each about 1/2 inch thick.
Place the dry bread crumbs in a shallow dish. Coat each crab cake thoroughly in the crumbs, shaking off any excess. Set the coated cakes on a plate, cover with plastic wrap, and refrigerate for 1 hour or up to overnight.
For the dressing, whisk together 3/4 cup vegetable oil, lemon juice, lemon zest, minced jalapeño, ginger, sugar, and salt in a small bowl until fully blended. Refrigerate this vinaigrette until needed.
Heat 2 cups of vegetable oil in a large skillet. As the oil heats, toss the mixed salad greens with the prepared vinaigrette in a bowl. Divide the dressed greens among eight plates and top with avocado slices.
When the oil is hot and shimmering, fry the crab cakes for 2 to 3 minutes on each side until golden brown. Drain them briefly on paper towels. Place one warm crab cake on top of each prepared salad and serve straight away.

Nutrition (per serving)

Calories1052 kcal

Fat100 g

Sugars5 g

Protein17 g

Sodium644 mg

Recipe details

CategoryMain course

Cuisineamerican

AuthorJoshua Mihaylo