Put crabmeat in a bowl; pick over for shells. Squeeze 1 wedge of lemon over crab; salt & pepper lightly.
In a small dish, beat egg and mayo until smooth, add seasoning.
Form mixture into crab cakes and pat crumbs on both sides. Chill to firm.
Melt olive oil/butter in a flat heavy skillet, until sizzling. Carefully add crab cakes. Brown on 1 side until crispy; turn and brown other side; remove to platter.
Another option since crab cakes don't stick together- place in a greased baking dish. Bake for 15 min at 400*
While cakes are browning put lettuce in a bowl and drizzle with citrus olive oil and champagne vinegar. Toss until coated.
To make sauce; add 2 TB butter to hot skillet stirring to dislodge any crab bits. When butter begins to brown, squeeze juice of 1/2 lemon and turn off heat. Throw in caper and toss.
Divide arugula among 4 plates, tope with 2 crab cakes and pour sauce over . Serve
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (172g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 63 (37%)|
|Amt Per Serving||% DV|
|Total Fat 7g||9 %|
|Saturated Fat 1.3g||6 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 105.8mg||33 %|
|Sodium 1213.3mg||42 %|
|Potassium 296.8mg||8 %|
|Total Carbohydrate 4.5g||1 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 3g|
|Protein 22.8g||33 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 170
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