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5 from 1 vote

Crab Cakes on Salad Greens with Creamy Garlic Dressing

Easy crab cakes are rolled in cornmeal, fried until golden brown are served on crisp field greens drizzled with a yummy, creamy garlic dressing.
Prep Time 15 minutes
Cook Time 3 minutes
Total Time 18 minutes
Servings 6
Author Lisa B.

Ingredients

For the crab cakes:

  • 1 red bell pepper finely chopped
  • 1 celery rib finely chopped
  • 4 slices white or wheat bread
  • 2 eggs
  • 1/4 cup mayonnaise
  • 2 tablespoons chopped parsley
  • 1 teaspoon Worcestershire
  • 1 teaspoon seasoned salt
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon lemon juice
  • 1/4 teaspoon cayenne pepper
  • 2 cups crab claw meat
  • 1 green onion chopped
  • 1/2 cup dry cornmeal
  • Oil for frying

For the creamy garlic dressing:

  • 4 cloves garlic minced
  • 1 tsp. salt
  • 1 tsp. freshly ground black pepper
  • 1/2 tsp dry mustard
  • 1 tsp. Dijon mustard
  • 1 large egg
  • 1 tbsp. fresh lemon juice
  • 1/4 cup balsamic vinegar
  • 1/4 cup extra virgin olive oil
  • 1/2 cup vegetable oil

Additionally:

  • 6-8 cups torn washed lettuce

Instructions

  • In a medium saucepan, heat one tablespoon vegetable oil over medium heat. Add bell pepper and celery and sauté until vegetables are tender, about 5-7 minutes. Remove from heat and allow to cool.
  • In a food processor, pulse bread until they become coarse crumbs. In a separate bowl, whisk together eggs, mayonnaise, parsley, Worcestershire, seasoned salt, Dijon mustard, lemon juice, and cayenne pepper. Add bread crumbs and crab meat and stir until crumbs are well incorporated.
  • Working with a golf ball size amount, roll patties between your palms then flatten to form a patty. Dredge patties in cornmeal. Line patties on a sheet tray and refrigerate for about 15 minutes.
  • In the meantime,heat oil in a large skillet (preferably cast iron) over medium high heat. Fry patties in batches until golden brown, about 2-3 minutes on each side.
  • Whisk together all ingredients in a medium bowl. Refridgerate until ready to assemble salad.
  • Store leftover dressing in the refrigerator for up to five days.
  • Arrange about two cups of salad greens on a plate. Place two crab cakes on top of the greens, Drizzle with creamy garlic dressing.