Very Tasty!!
Provided by Joshua Mihaylo
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 2h
Yield 8
Number Of Ingredients 24
Steps:
- 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.
Nutrition Facts : Calories 578.7 calories, Carbohydrate 22.4 g, Cholesterol 81.3 mg, Fat 47.7 g, Fiber 6.1 g, Protein 18.3 g, SaturatedFat 9.3 g, Sodium 447.9 mg, Sugar 3.8 g
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wr ratul
[email protected]These crab cakes were a little too spicy for my taste, but my husband loved them. I think next time I'll use less cayenne pepper.
Ashi Jutt
[email protected]I've made this recipe several times and it always turns out great. I love the combination of flavors and the crab cakes are always cooked perfectly.
Sina Lala
[email protected]Not a fan. The texture was mushy and the flavor was bland.
Daniel Toroitich
[email protected]I'm allergic to seafood, but my husband loved these. He said they were the best crab cakes he's ever had.
Michelle Essenburg
[email protected]These were so good!! I used lump crab meat and it was amazing. The recipe was easy to follow and the crab cakes were cooked perfectly.
Baiali Utto
[email protected]I was really excited to try this recipe, but I was disappointed with the results. The crab cakes were dry and bland.
Cchucvug Rshidev
[email protected]These were absolutely delicious! I used fresh crab meat and it made all the difference.
Fartoon Osman
[email protected]These crab cakes were a bit too salty for my taste. I think I will try them again with less Old Bay seasoning next time.
Luke Swan
[email protected]I love crab cakes, and this recipe did not disappoint. They were easy to make and turned out perfectly. The flavor was amazing, and the crab was cooked perfectly.
Waqas W
[email protected]Just made these tonight. They were so freaking good! Will definitely make again!
Rupam Biswas
[email protected]Amazing!! I made these for dinner tonight and they were a hit! I will definitely be making these again.
Rich LionHeart
[email protected]Crab cakes were delicious. The combo of crab, the Ritz crackers, and Old Bay seasoning is a great combo. Thanks for posting this.
Ferdinand Jamio
[email protected]Fantastic recipe! Great for a summer crab feast!