Cundys Harbor Crab Cakes on Local Greens Vinaigrette

From Dishing Up Maine by Brooke Dojny
25 minutes prep time (+ chill time) |Serves 4

What you need:

• 1/2 c mayonnaise
• 1 egg
• 2 Tbsp finely chopped chives or scallions
• 2 Tbsp chopped flat-leaf parsley
• 1 1/2 Tbsp Dijon mustard
• 1/4 tsp freshly ground black pepper
• 1 c crushed crackers or bread crumbs
• 1 lb fresh lump-style Dungeness crabmeat, picked over to remove any cartilage
• 1 Tbsp lemon juice
• 3-4 Tbsp olive oil or vegetable oil
• 4 handfuls mixed greens
• 1/4 c Simple Shallot Vinaigrette (recipe follows) or your favorite vinaigrette
• Lemon wedges

What you do:

1. Line baking sheet with waxed paper.
2. In large bowl, whisk together mayonnaise, egg, chives or scallions, parsley, mustard, and pepper. Stir in crackers or bread crumbs. Add crabmeat and lemon juice. Stir gently but thoroughly to combine. (It’s nice if some larger lumps of crabmeat remain intact.)
3. Shape mixture into 8 patties, about 1/2-inch thick each, and place on prepared baking sheet. Refrigerate at least 30 minutes or up to 6 hours, covered, until cakes are firm.
4. Heat oil over medium heat in 2 large skillets. Cook crab cakes, uncovered, until nicely browned, 3 to 5 minutes. Turn, cover pan, and reduce heat to medium-low. Cook until undersides are golden and cakes are hot in center (cut into one and test with a knife), about 5 minutes.
5. Mound greens onto 4 plates or a serving platter and drizzle lightly with vinaigrette. Serve crab cakes on top of greens and garnish with lemon wedge.

Per serving: 419 Calories, 25 g Protein, 15 g Carbohydrates, 2 g Fiber, 30 g Total fat (5 g sat, 18 g mono, 7 g poly), 518 mg Sodium, Vitamin B12, Copper, Selenium, Zinc, Vitamin B3 (niacin), C, Folate, K, Manganese, Phosphorus, Vitamin A, B1 (thiamine), B2 (riboflavin), B6, E, Pantothenic acid, Calcium, Iron, Magnesium, Potassium

Simple Shallot Vinaigrette
10 minutes prep time  |  Makes about 1 cup

What you need:

• 3  Tbsp minced shallots
• 2  Tbsp balsamic vinegar
• 2 Tbsp white wine vinegar
• 2 tsp whole-grain Dijon mustard
• 1 tsp salt
• 3/4 c extra-virgin olive oil or a combination of olive and vegetable oils

What you do:

1. In small bowl, whisk together shallots, vinegars, mustard, and salt.
2. Whisk in oil.
3. Use immediately or store in covered container in refrigerator for up to a week. Shake or whisk again before using.