Autumn Lunch: Main Courses: Crab Cakes on Mixed Greens
Recipe created for you by Wild Thymes Farm
Crab Cakes on Mixed Greens
¾ cup fresh breadcrumbs (or Japanese Panko)
1/3 cup mayonnaise
¼ cup thinly sliced scallions
1 lb. crabmeat
3 tablespoons olive oil
4 cups mixed greens
Combine breadcrumbs, mayonnaise and scallions. Add crabmeat and stir gently to combine. Shape mixture into eight ½-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.