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Lemon Crab Cakes over Greens

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“These crab cakes have a wonderful lemony, light, spicy flavor. Perfect for a quick weekend brunch. Note the lower fat comments, if you're watching the fat.”
READY IN:
23mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 8 ounces claw crabmeat
  • 2 -3 slices white bread or 2 -3 slices French bread
  • 1 lemon
  • 13 cup mayonnaise (low fat is OK if preferred)
  • 14 cup thinly sliced green onion, including tops
  • 18-14 teaspoon salt
  • 18-14 teaspoon cayenne
  • 18-14 teaspoon white pepper (to your taste)
  • 2 tablespoons butter (cooking spray is OK if preferred)
  • 1 (10 ounce) bag mixed salad greens (Spring Mix is our favorite)
  • 14 cup citrus vinaigrette dressing

Directions

  1. Pulse bread in blender to make 1 cup fresh breadcrumbs.
  2. Grate yellow rind of lemon to make 1 tsp zest.
  3. Cut lemon in 2- 6 pieces and squeeze to make 2 tbsp juice.
  4. Blend mayonnaise with lemon zest, juice and seasonings in a medium size bowl.
  5. Stir in crab meat, breadcrumbs and onions.
  6. Shape mixture into eight 3 inch"cakes" on a sheet of wax paper.
  7. Heat a non-stick skillet over medium heat.
  8. Melt 1 tbsp butter (or non-stick spray).
  9. Cook crab cakes in skillet 4 minutes.
  10. Add the other tbsp butter (or more spray), turn the cakes carefully, and cook another 4 minutes.
  11. Cook in batches, if necessary, you don't want to crowd them in the pan.
  12. Meanwhile, toss greens with dressing in a large bowl.
  13. Divide greens onto 4 plates.
  14. Lay crab cakes over greens and serve with fresh tomato slices and hot garlic bread.

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