Deviled Crab Cakes on Mixed Greens with Ginger-Citrus Vinaigrette

Ingredients

• Deviled Crab Cakes:
• 3 tablespoons butter
• 1 cup finely chopped onion
• 1/3 cup finely chopped celery
• 1/4 cup finely chopped red bell pepper
• 1 tablespoon dry mustard
• 1/2 teaspoon cayenne pepper
• 1/3 cup mayonnaise
• 1/2 cup soft bread crumbs
• 1 tablespoon lemon zest
• 1/4 cup chopped fresh parsley
• 1 egg, lightly beaten
• 1 pound cooked crabmeat
• salt and black pepper to taste
• 1 cup dry bread crumbs
• Ginger-Citrus Vinaigrette:
• 3/4 cup vegetable oil
• lemon, zested
• 1/4 cup lemon juice
• 2 tablespoons minced fresh ginger root
• 1 jalapeno pepper, seeded and minced
• 1 teaspoon white sugar, or to taste
• salt to taste
• 2 cups vegetable oil for frying
• 8 cups mixed salad greens
• 2 avocados - peeled, pitted and sliced

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 17 of 19 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 17 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Avocado	1 medium (150g)	240
Olive Oil	1 tbsp (14g)	119
Butter	1 tbsp (14g)	102
Shrimp	100g cooked	99
Egg	1 large egg (50g)	78
Sugar	1 tbsp (12.5g) granulated	49
Onion	1 medium (110g)	44
Red Bell Pepper	1 medium (119g)	31
Lemon	juice of 1 lemon (48ml)	12
Chili	1 tsp (2.7g)	8
Celery	1 stalk (40g)	6
Black Pepper	1 tsp ground (2.3g)	6
Mustard	1 tsp (5g) yellow	3
Ginger	1 tsp grated fresh (2g)	2
Parsley	1 tbsp chopped fresh (3.8g)	1
Salt	1 tsp (6g)	0
Cake	not in our table	0
Salad	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.