Crab Cakes Over Field Greens
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Made With Our
Directions
Item No.
120810
Item No.
261615
Ingredients
- 1 pound crabmeat
- 1/2 cup mayonnaise
- 1/2 cup Stonewall Kitchen Bourbon Molasses Mustard
- 1/4 red bell pepper, minced
- 1/4 green bell pepper, minced
- 1 cup Panko or fresh bread crumbs
- Salt and fresh ground pepper to taste
- 3 Tablespoons canola oil
- 1/2 pound mesclun greens
- 2-4 Tablespoons Stonewall Kitchen Farmhouse Red Relish
Directions
- In a mixing bowl, flake crabmeat and combine mayonnaise, Bourbon Molasses Mustard, bell pepper, bread crumbs and salt and pepper. Form into equally sized cakes.
- In a large sauté pan, heat oil on medium-high heat and brown cakes on both sides. Remove onto a plate, lined with a clean paper towel, to drain. Keep warm.
- In a salad bowl, toss the greens and the Farmhouse Red Relish together and equally divide onto serving plates.
- Place 2 cakes on each salad and serve immediately.
