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Summer Crab Cakes on Baby Mixed Greens with Lemon Vinaigrette
FLORA18Ingredients
38Minutes
220Calories
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Ingredients
US|METRIC
4 SERVINGS
- 170 grams crab meat (cans)
- 50 grams light mayonnaise
- 150 grams breadcrumbs (fresh)
- 3 Tbsp. chopped fresh chives (finely, plus extra for garnish)
- 1 Tbsp. worcestershire sauce
- 2 tsp. Dijon mustard
- 1/4 tsp. chilli sauce
- 1/4 tsp. black pepper
- 1 medium egg (beaten)
- 4 Tbsp. Flora Cuisine
- 125 mL Flora Cuisine
- 3 Tbsp. fresh lemon juice
- 1 Tbsp. finely chopped onion
- 1 1/2 tsp. Dijon mustard
- 1/2 tsp. grated lemon zest
- 1/2 tsp. sugar
- 1/4 tsp. ground black pepper (freshly)
- greens (Baby mixed)
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Directions
- Mix together the crab meat, 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.
NutritionView More
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220Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories220Calories from Fat70 |
% DAILY VALUE |
Total Fat8g12% |
Saturated Fat1.5g8% |
Trans Fat |
Cholesterol90mg30% |
Sodium540mg23% |
Potassium290mg8% |
Protein13g |
Calories from Fat70 |
% DAILY VALUE |
Total Carbohydrate24g8% |
Dietary Fiber1g4% |
Sugars4g |
Vitamin A4% |
Vitamin C20% |
Calcium10% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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