After a weekend of indulgences, I thought a crisp salad would be perfect for lunch for me and the Hubs today. I made up a quick vinaigrette of shallots and red wine vinegar and tossed it with Spring greens. I had some Crab that I didn’t use for the Monopoly Party and tossed together a quick crab cake of shallots, egg, mayo spices and panko bread crumbs. I flanked the salad with fresh sliced avocado and grape tomatoes. It was quick delicious and light on the stomach.
Crab Cakes with Spring Greens, Egg and Avocado [print]
Crab Cakes Ingredients 12 oz Lump Crab Meat 1/3 cup Panko breadcrumbs 1 egg, beaten 1 tbsp light mayonnaise 1/2 tsp dijon mustard 1/8 tsp Worcestershire sauce 1/4 tsp Old Bay Seasoning Salt to taste Spray Oil for frying
Salad
2 tbsp shallot, peeled and minced
1 tbsp sugar
1/4 tsp mustard powder
1/2 tsp salt
3 tbsp red wine vinegar
1/3 cup canola oil
4 cups mixed Spring Greens 4 hard boiled eggs, halved 1 avocado, sliced 12 grape tomatoes, halved
Instructions
1 In a medium bowl, add the crab, panko, egg, mayonnaise, dijon, Worcestershire, Old Bay and salt and mix lightly to combine. Form 4 cakes and set aside.
2 Heat a medium saute pan to medium-high, spray with cooking spray and add the crab cakes. Fry until golden brown on each side, about 10 minutes total. Allow to cool for 5 minutes before serving.
3 In a small canning jar add the shallot, sugar, mustard, salt, red wine vinegar and canola and shake well to combine.
4 In a large bowl add the lettuce and toss with the vinaigrette to coat. Arrange lettuces on 2 large serving plates. Place the hard boiled eggs, tomatoes and avocado around and top with the crab cakes.
