posted by Risa G 01/3/99
* Exported from MasterCook *
Crab Cakes and Baby Greens with Lemon Vinaigrette
Recipe By : Bon Appetit, December 1998 Issue, pg. 128
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup dry breadcrumbs -- plain
1 lb fresh crabmeat -- drained/picked over
1/4 cup mayonnaise
3 tbsp snipped fresh chives
1 tbsp Worcestershire sauce
1 tbsp Dijon mustard
1/4 tsp hot pepper sauce
1 large egg -- beaten to blend
1/4 cup vegetable oil
12 cups mixed baby greens
Dressing:
1/2 cup olive oil
3 tbsp fresh lemon juice
1 tbsp shallots -- minced
1 1/2 tsp Dijon mustard
1/2 tsp lemon peel -- grated
1/2 tsp sugar
For crab cakes: Line baking sheet with waxed paper. Place 1/2 cup breadcrumbs in shallow dish. Mix crabmeat, mayonnaise, 3 tbsp chives, Worcestershire sauce, mustard, hot pepper sauce and remaining 1/4 cup breadcrumbs in medium bowl to blend. Season with salt and pepper. Mix in egg.
Using 2 tbsp for each, form crab mixture into twenty 1-1/2
inch diameter cakes. Coat crab cakes with breadcrumbs in dish, pressing breadcrumbs to adhere. Transfer crab cakes to prepared baking sheet. Cover and refrigerate at least 1 hour
and up to 6 hours.
Heat oil in heavy large skillet over medium heat. Working in batches, add crab cakes to skillet and cook until golden brown and heated through, about 2 minutes per side. Transfer
crab cakes to paper towel-lined plate.
To make dressing: Whisk all ingredients in bowl to blend. Season with salt and pepper. (Can be made 1 day ahead. Chill. Bring to room temperature before using.) Makes 3/4 cup.
To plate: Place mixed greens in large bowl. Toss with enough lemon vinaigrette to coat. Divide greens among 10 plates. Place 2 crab cakes alongside greens on each plate. Drizzle 1 tsp vinaigrette over each crab cake. Sprinkle with additional chives and serve. Makes 10 first-course servings.