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Snow crab cakes with crisp salad and lemon caper dressing
Ingredients
- 1/4 cup mayonnaise
- 1 clove garlic, minced
- 1-1/2 cups picked, lightly packed, snow crabmeat (about 4 sides worth)
- 8 saltine crackers (with salted tops), finely crushed
- 2 green onions, thinly sliced
- 1 egg, beaten
- pinch of salt
- 1/3 cup panko breadcrumbs
- Canola oil (for frying)
Lemon caper dressing:
- 1/2 cup mayonnaise
- 1/4 cup milk
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 tablespoon finely chopped capers
- Pinch of salt and pepper
- Little Gem or Baby Romaine lettuce, sliced
- Raddichio, thinly sliced
- Avocado
- Lemon wedges (optional)
Directions
- In bowl, combine mayonnaise and garlic. Add crabmeat, saltine crumbs and green onions; stir just to combine. Separate into four equal portions and form into cakes.
- In bowl, whisk together egg and salt. Add panko to another bowl. Dip patties first into egg mixture, then into breadcrumbs. Refrigerate for minimum 30 minutes.
- Lemon Caper Dressing: In bowl, whisk together mayonnaise, milk, lemon zest, lemon juice, capers, salt and pepper.
- In small nonstick skillet heat 1/2 inch (one centimeter) of canola oil to 350F. Fry cakes, flipping occasionally until golden brown. Transfer to paper-towel lined plate to drain.
- Arrange lettuce, radicchio and avocado on two plates. Drizzle with dressing. Top with crab cakes. Drizzle with additional dressing. Serve with lemon (if using).
