질문하기
Golden crab cakes on a bed of greens with lemon vinaigrette makes lunch feel special. High protein, low effort, impressively delicious.
In a medium bowl, gently mix together lump crab meat, panko breadcrumbs, beaten egg, mayonnaise, Dijon mustard, finely chopped celery, and green onion until just combined. Avoid overmixing to keep the crab tender.
Shape the crab mixture into 8 small cakes. Place them on a plate, cover, and refrigerate for at least 20 minutes to help them hold together when cooked.
Heat 2 tablespoons of olive oil in a large nonstick skillet over medium heat until shimmering but not smoking. Carefully add the crab cakes and cook for 3–4 minutes per side, turning gently with a spatula, until golden brown and cooked through.
While the crab cakes are cooking, whisk together 1 tablespoon olive oil, 1.5 tablespoons lemon juice, 1/4 teaspoon salt, and black pepper to taste in a small bowl to create the lemon vinaigrette.
Arrange salad greens and avocado slices on plates. Drizzle with the lemon vinaigrette, then top with the warm crab cakes. Serve immediately for best texture.
