Thursday, July 15, 2010
Cooking: Crab Cake Salad
This recipe is fantastic and tasted just like summer. I wanted to share it, immediately. First, combine 1/3 c. of mayo, 2 t. of Dijon mustard and the juice of one lemon. Whisk and add 1/2 t. salt and 1/4 t. of pepper.
Next, whisk two eggs
Add 1 lb. of crabmeat, 1/2 c. of fresh white bread crumbs, 4 green onions, finely chopped ( I only used two green onions), 1 T of mayo, 2 t. salt and 1/2 t. of black pepper. Carefully fold as not to break the crabmeat up.
Next, form 8 patties. I use an ice cream scoop. But flatten out the patty in the sauce pan.
Melt 2 T. of butter in a pan and saute the crab cake on approximately four minutes on one side, turn over and saute for another three to four minutes.
Set on paper towel because you want to work in batches.
Once all cooked, place two patties on a bed of Boston lettuce and I added some cherry tomatoes from the garden....
This dish is absolutely delicious..... You will love it. And best of all, I have some leftovers. I will eat it for lunch.
Crab Cake Salad
1/3 c. of mayo plus 1 T.
1 lb. of Fresh lump crabmeat
1/2 c. of fresh white bread crumbs
4 green onions, finely chopped
Salt and Pepper
2 t. Dijon mustard
Juice of one lemon
2 T. of butter
2 Heads of Boston Lettuce, torn
Handful of cherry tomatoes