Autumn Lunch: Main Courses: Crab Cakes on Mixed Greens
Recipe created for you by Wild Thymes Farm

Autumn Lunch Index

Crab Cakes on Mixed Greens

Serves 4
 
cup fresh breadcrumbs (or Japanese Panko)

1/3 cup mayonnaise

cup thinly sliced scallions

1 lb. crabmeat

3 tablespoons olive oil

4 cups mixed greens

cup of Wild Thymes Meyer Lemon, Key Lime, Passion Fruit or Tangerine Salad Refresher

Combine breadcrumbs, mayonnaise and scallions. Add crabmeat and stir gently to combine. Shape mixture into eight -inch thick cakes. Transfer to platter.

Heat oil in nonstick skillet over medium heat. Cook crab cakes until bottoms are brown (about 4 minutes). Turn over carefully and cook another 4 minutes until second side is brown. Divide greens among 4 plates. Drizzle with Salad Refresher.