Crab Cake Salad

Name: Crab Cake Salad
Yield: Makes 4 Servings
Ingredients: Eggs, 2; Mayonnaise, ⅓ cup (3 fl oz/80 ml), plus 1 tablespoon; Lemon juice, from 1 lemon; Salt and freshly ground pepper; Unsalted butter, 2 tablespoons; Dijon mustard, 2 teaspoons; Fresh lump crabmeat, 1 lb (500 g), picked over for shell fragments and squeezed to remove excess water; Butter (Boston) lettuce, 2 heads, torn into bite-sized pieces; Fine fresh white bread crumbs, ½ cup (1 oz/30 g); Green (spring) onions, 4, white and pale green parts, finely chopped

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Ingredients

Eggs, 2
Mayonnaise, ⅓ cup (3 fl oz/80

Dinner
Pescatarian

Method

Prepare the crab cakes

In a bowl, whisk the eggs lightly. Add the 1 tablespoon mayonnaise, crabmeat, bread crumbs, green onions, 2 teaspoons salt, and