Deviled Crab Cakes on Mixed Greens with Ginger-Citrus Vinaigrette

Ingredients and Weight:

• 1 pound fresh crabmeat, picked over for shells
• 1/4 cup mayonnaise
• 1/4 cup finely chopped onion
• 1/4 cup finely chopped red bell pepper
• 1/4 cup finely chopped celery
• 1/4 cup bread crumbs
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon hot sauce (optional)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 egg, beaten
• 1/4 cup vegetable oil for frying
• Mixed greens (such as spring mix, arugula, and baby spinach) for serving
• Lemon wedges for garnish (optional)

Ginger-Citrus Vinaigrette:

• 1/4 cup extra virgin olive oil
• 2 tablespoons rice vinegar
• 1 tablespoon fresh lime juice
• 1 teaspoon finely grated fresh ginger
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Preparation Time:

• 20 minutes

Cooking Time:

• 10-12 minutes

Difficulty Level:

• 3 (Moderate)

Preparation Method Steps:

Crab Cakes:

1. Combine the crabmeat, mayonnaise, onion, bell pepper, celery, bread crumbs, Worcestershire sauce, hot sauce (if using), salt, and black pepper in a large bowl.
2. Mix well to combine.
3. Form the mixture into 8 patties.
4. Heat the vegetable oil in a large skillet over medium heat.
5. Pan-fry the crab cakes for 5-6 minutes per side, or until golden brown and cooked through.

Ginger-Citrus Vinaigrette:

1. Whisk together the olive oil, rice vinegar, lime juice, ginger, salt, and black pepper in a small bowl until well combined.

Assembly:

1. Arrange the mixed greens on a serving platter.
2. Top with the cooked crab cakes.
3. Drizzle the Ginger-Citrus Vinaigrette over the salad.
4. Garnish with lemon wedges, if desired.

Nutritional Information:

Per serving (1 crab cake with 2 tablespoons of vinaigrette):

• Calories: 250
• Fat: 15 grams
• Saturated Fat: 2 grams
• Cholesterol: 75 milligrams
• Sodium: 550 milligrams
• Carbohydrates: 15 grams
• Protein: 20 grams

Dish Characteristics:

• Savory and flavorful crab cakes with a crisp exterior and tender interior
• Mixed greens provide a fresh and healthy base
• Ginger-Citrus Vinaigrette adds a refreshing and tangy flavor
• Perfect for a light lunch or appetizer

User Comments:

• "These crab cakes were absolutely delicious! The flavor was perfect, and the vinaigrette really brought it all together."
• "I love the combination of the crab cakes and the mixed greens. It's a great way to get a healthy and satisfying meal."
• "This dish is perfect for a special occasion. It's elegant and flavorful, and it's sure to impress your guests."

Special Precautions and Tips:

• If you can't find fresh crabmeat, you can use canned crabmeat instead. Be sure to drain and flake it before using.
• If you like your crab cakes extra spicy, you can add more hot sauce to the mixture.
• Be careful not to overcook the crab cakes, as they can easily become dry and tough.