Recipe: Spicy Crab Cakes on Bitter Greens

Serve the salads for a light lunch or as a first course when entertaining. Serve with a crisp pinot grigio wine for the perfect complement.

SPICY CRAB CAKES ON BITTER GREENS

1/2 pound lump crab meat (or two 6-ounce cans crab meat, well-drained)
1/2 cup coarsely crushed saltine or oyster crackers
1/4 cup plus 2 tablespoons light or regular mayonnaise, divided
1 egg
1/2 teaspoon hot pepper sauce
1 tablespoon vegetable oil
6 cups (8 ounces) packed mesclun salad mix or mixed bitter greens
1/4 cup light or regular Caesar or Italian salad dressing
2 teaspoons Dijon mustard
Lemon wedges for garnish

Combine crab meat, cracker crumbs, 1/4 cup mayonnaise, egg and hot pepper sauce, mixing well. Shape crab mixture into four patties about 1/2-inch thick.

Heat oil in a large nonstick skillet over medium-high heat until hot. Cook crab cakes in hot oil for 2 to 3 minutes or until golden brown.

Meanwhile, toss greens with dressing and transfer to four serving plates. Combine the remaining 2 tablespoons of mayonnaise with mustard and mix well.

Arrange crab cakes over greens and spoon mustard mixture over crab cakes. Serve with lemon wedges.

Makes 4 servings