Crab Cakes on Baby Greens with Lemon Vinaigrette
LEMON VINAIGRETTE
- 1/3 cup fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon sugar
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 cup olive oil (not extra virgin)
- 2 tablespoons minced shallots
- 1 teaspoon grated lemon zest
- 1 pound fresh lump crabmeat
- ¼ cup mayonnaise
- ¾ cup unseasoned dried bread crumbs
- 1 large egg, beaten
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh chives
- ¼ teaspoon hot red pepper sauce
- ¼ cup vegetable oil
- 12 cups (about 10 ounces) mixed baby greens (mesclun)
- Chopped fresh chives, for garnish (optional)
Instructions:
The contrast of crunchy, warm crab cakes with cool, crisp salad is an appetite-teasing first course that is hard to surpass.
- To make the vinaigrette, combine the lemon juice, mustard, sugar, salt, and pepper in a blender. With the machine running, gradually add the oil in a slow stream. Transfer to a bowl. Stir in the shallots and lemon zest. (If making the vinaigrette ahead, cover and refrigerate. Blend again before using to thicken.)
- To make the crab cakes, pick through the crabmeat to remove any cartilage or shell bits. Place in a medium bowl. Add the mayonnaise, ¼ cup of the bread crumbs, the egg, Worcestershire sauce, mustard, chives, and hot pepper sauce, and mix. Using a heaping tablespoon of crab mixture for each, form into 20 crab cakes. Place the remaining ½ cup bread crumbs in a shallow bowl. Coat each crab cake with bread crumbs, pressing to adhere. Place on a waxed paper–lined baking sheet. (If making the crab cakes ahead, cover tightly with plastic wrap and refrigerate.)
- In a very large skillet (or in two medium skillets, using a bit more oil), heat the oil over medium heat until very hot but not smoking. Add the crab cakes and cook, turning once, until golden brown, about 5 minutes. The crab cakes should not crowd the skillet. Using a slotted spatula, transfer the crab cakes to paper towels to drain briefly.
- Toss the greens with about 1 cup of the dressing. Divide the salad among large dinner plates, placing the salad to one side of the plate. Place 2 crab cakes on each plate opposite the greens. Drizzle the remaining dressing around the crab cakes. Sprinkle with the chives, if using. Serve immediately.