Crab Cakes on Baby Greens with Lemon Vinaigrette

The contrast of crunchy, warm crab cakes with cool, crisp salad is an appetite- easing first course that is hard to surpass. The main rule for crab cakes is to remember that they should taste like crab, not bread crumbs. These delicious examples have just enough crumbs to hold them together. Try to find the best fresh lump crab available at the fish market, and use pasteurized or canned crab as a second choice.

Makes 10 servings

Make Ahead: The vinaigrette can be made up to 1 day ahead; the crab cakes can be made up to 4 hours ahead.

Ingredients for LEMON VINAIGRETTE:
• 1⁄3 cup fresh lemon juice
• 1 tablespoon Dijon mustard
• 1 teaspoon sugar
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon freshly ground black pepper
• 1 cup olive oil (not extra virgin)
• 2 tablespoons minced shallots
• 1 teaspoon grated lemon zest

Ingredients for CRAB CAKES:
• 1 pound fresh lump crabmeat
• 1⁄4 cup mayonnaise
• 3⁄4 cup unseasoned dried bread crumbs
• 1 large egg, beaten
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped fresh chives
• 1⁄4 teaspoon hot red pepper sauce
• 1⁄4 cup vegetable oil
• pound fresh lump crabmeat
• 1⁄4 cup mayonnaise
• 3⁄4 cup unseasoned dried bread crumbs
• 1 large egg, beaten
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped fresh chives
• 1⁄4 teaspoon hot red pepper sauce
• 1⁄4 cup vegetable oil
• 12 cups (about 10 ounces) mixed baby greens (mesclun)
• Chopped fresh chives, for garnish (optional)

Preparation:
1. To make the vinaigrette, combine the lemon juice, mustard, sugar, salt, and pepper in a blender. With the machine running, gradually add the oil in a slow stream. Transfer to a bowl. Stir in the shallots and lemon zest. (If making the vinaigrette ahead, cover and refrigerate. Blend again before using to thicken.)

2. To make the crab cakes, pick through the crabmeat to remove any cartilage or shell bits. Place in a medium bowl. Add the mayonnaise, 1⁄4 cup of the bread crumbs, the egg, Worcestershire sauce, mustard, chives, and hot pepper sauce, and mix. Using a heaping tablespoon of crab mixture for each, form into 20 crab cakes. Place the remaining 1⁄2 cup bread crumbs in a shallow bowl. Coat each crab cake with bread crumbs, pressing to adhere. Place on a waxed paper–lined baking sheet. (If making the crab cakes ahead, cover tightly with plastic wrap and refrigerate.)

3. In a very large skillet (or in two medium skillets, using a bit more oil), heat the oil over medium heat until very hot but not smoking. Add the crab cakes and cook, turning once, until golden brown, about 5 minutes. The crab cakes should not crowd the skillet. Using a slotted spatula, transfer the crab cakes to paper towels to drain briefly.

4. Toss the greens with about 1 cup of the dressing. Divide the salad among large dinner plates, placing the salad to one side of the plate. Place 2 crab cakes on each plate opposite the greens. Drizzle the remaining dressing around the crab cakes. Sprinkle with the chives, if using. Serve immediately.

This recipe was published in 'Christmas 101 - p31'.