Deviled Crab Cakes on Mixed Greens with Ginger Citrus Vinaigrette

Ingredients

• 1 pound lump crab meat
• 1/2 cup mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Old Bay seasoning
• 2 tablespoons chopped parsley
• 1/4 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/4 cup freshly squeezed orange juice
• 1/4 cup freshly squeezed lemon juice
• 2 teaspoons freshly grated ginger
• 2 tablespoons honey
• 1/4 cup extra-virgin olive oil
• Salt and freshly ground black pepper, to taste
• 4 cups mixed greens

Directions

1. Preheat oven to 400°F (200°C).
2. In a medium bowl, combine crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, panko breadcrumbs, and Parmesan cheese. Mix until well combined.
3. Form the crab mixture into eight patties. Place on a baking sheet lined with parchment paper.
4. Bake for 15 minutes, or until golden brown.
5. In a small saucepan, heat the olive oil over medium heat. Add the garlic and cook for 1 minute.
6. Add the orange juice, lemon juice, ginger, and honey. Simmer for 5 minutes.
7. Remove from heat and stir in the extra-virgin olive oil. Season with salt and pepper, to taste.
8. In a large bowl, combine the mixed greens and the ginger citrus vinaigrette. Toss to combine.
9. Divide the mixed greens among four plates. Top each plate with two deviled crab cakes.
10. Serve immediately.

Interesting Facts

• Deviled crab cakes are a classic American dish that has been around since the 1940s.
• The addition of the ginger citrus vinaigrette adds a refreshing zing to the dish.
• Mixed greens are a great source of vitamins and minerals, and add color and crunch to the dish.
• This dish is a great way to enjoy seafood in a light and flavorful way.