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Summer crab cakes on mixed greens with a lemon vinaigrette

Ingredients

For the crab cakes

  • 1 packet crab sticks (Emborg)
  • 50g light mayonnaise (Hellmans)
  • 150g breadcrumbs (Tipiak)
  • 3 tbsp finely chopped fresh chives, plus extra for garnish
  • 1 tbsp Worcestershire sauce
  • 2 tsp Dijon mustard (Colman`s)
  • ¼ tsp chilli sauce, optional
  • ¼ tsp black pepper
  • 1 medium egg, beaten
  • 4 tbsp butter substitute (Flora Cuisine)

For the lemon vinaigrette

  • 125ml butter substitute (Flora Cuisine)
  • 3 tbsp fresh lemon juice
  • 1 tbsp finely chopped onion
  • 1½ tsp Dijon mustard (Colman`s)
  • ½ tsp grated lemon zest
  • ½ tsp sugar
  • ¼ tsp freshly ground black pepper

You will also need baby mixed greens for the salad

Method

Mix together the crab sticks that have been chopped roughly, mayonnaise, 50g of breadcrumbs, chives, Worcestershire sauce, mustard, chilli sauce and pepper. Add in the beaten egg, mix well, then form the mixture into 8–12 even-sized crab cakes. Coat the crab cakes thoroughly in the remaining breadcrumbs. Place on a tray in the fridge for 30 minutes to firm up. Heat the Flora Cuisine in a large, heavy-based frying pan. Add the crab cakes in batches. Fry each batch for 3 minutes before turning them and frying them for a further 3 minutes until golden-brown. Drain on a kitchen towel. To make the lemon vinaigrette simply whisk all the ingredients together. To serve, toss most of the vinaigrette through the salad leaves and place onto serving plates. Top with 2 of the crab cakes and drizzle with remaining vinaigrette. Sprinkle with chopped chives and serve.


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