Name: Deviled Crab Cakes on Mixed Greens with Ginger-Citrus Vinaigrette
Prep time: 40 min
Cook time: 20 min
Total time: 2 h
Yield: 8
Cuisine: US
Ingredients: 3 tablespoons unsalted butter; 1 cup finely chopped yellow onion; ⅓ cup finely chopped celery; ¼ cup finely chopped red bell pepper; 1 tablespoon dry mustard powder; ½ teaspoon cayenne pepper; ⅓ cup mayonnaise; ½ cup soft bread crumbs, made from high-quality white bread; 1 large egg, lightly beaten; ¼ cup chopped fresh parsley; 1 tablespoon lemon zest, finely grated; 1 pound cooked jumbo lump crabmeat, picked free of shells; Sea salt and freshly ground black pepper to taste; 1 cup dry bread crumbs, preferably panko; ¾ cup high-quality vegetable oil, for vinaigrette; ¼ cup fresh lemon juice; Zest of 1 lemon, finely grated; 1 jalapeño pepper, seeded and minced (optional); 2 tablespoons minced fresh ginger root; 1 teaspoon granulated sugar, or to taste; Sea salt to taste, for vinaigrette; 2 cups vegetable oil, for frying; 8 cups mixed salad greens, a vibrant blend; 2 ripe avocados, peeled, pitted, and thinly sliced

Indulge in the exquisite symphony of flavors with these luscious deviled crab cakes. Nestled atop a vibrant bed of mixed greens and drizzled with a zesty ginger-citrus vinaigrette, this dish offers a delightful dance of textures and tastes that will awaken your senses.

Follow The Directions

01

Step

Prepare the Crab Cakes: In a large skillet, melt the butter over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes.

02

Step

Add the celery and red bell pepper; continue cooking until the vegetables are tender, approximately 5 minutes.

03

Step

Stir in the dry mustard and cayenne pepper; cook for an additional 2 minutes to bloom the spices.

04

Step

Scrape the vegetable mixture into a mixing bowl and refrigerate until completely chilled, about 15-20 minutes.

05

Step

Combine Ingredients: To the chilled vegetable mixture, stir in the mayonnaise, soft bread crumbs, beaten egg, lemon zest, and parsley until well combined.

06

Step

Gently fold in the cooked crab meat, being careful not to break up the lumps too much. Season generously with sea salt and freshly ground black pepper to taste.

07

Step

Shape the Cakes: Form the crab mixture into 8 equal-sized cakes, approximately ½ inch thick.

08

Step

Coat and Chill: Pour the dry bread crumbs into a shallow bowl. Press each crab cake into the bread crumbs, ensuring it's fully coated on all sides. Gently shake off any excess crumbs.

09

Step

Place the coated crab cakes onto a plate, cover with plastic wrap, and refrigerate for at least 1 hour, or preferably overnight, to allow them to firm up. (1 hour)

10

Step

Prepare the Vinaigrette: In a small bowl, whisk together the vegetable oil, fresh lemon juice, lemon zest, minced jalapeño (if using), minced fresh ginger, and granulated sugar until thoroughly combined.

11

Step

Season with sea salt to taste. Store the vinaigrette in the refrigerator until ready to use. (5 minutes)

12

Step

Prepare the Salad: While the oil is heating, toss the mixed salad greens with the ginger-citrus vinaigrette in a mixing bowl until evenly coated.

13

Step

Divide the dressed salad greens onto 8 serving plates. Arrange avocado slices artfully over the salads and set aside.

14

Step

Fry the Crab Cakes: Heat 2 cups of vegetable oil in a large skillet over medium-high heat until shimmering.

15

Step

Carefully place the crab cakes in the hot oil, ensuring not to overcrowd the pan. Fry until golden brown and crispy on each side, about 2 to 3 minutes per side. (6 minutes)

16

Step

Drain and Serve: Briefly drain the fried crab cakes on a paper towel-lined plate to remove any excess grease.

17

Step

Place a warm crab cake on top of each salad and serve immediately.

For the best flavor, use fresh, high-quality crabmeat. Jumbo lump crabmeat is highly recommended for its sweet flavor and beautiful presentation.
Do not overmix the crab mixture, as this can result in tough crab cakes. Gently fold in the crabmeat to maintain its delicate texture.
Chilling the crab cakes before frying is crucial to help them hold their shape and prevent them from falling apart in the hot oil.
Adjust the amount of jalapeño in the vinaigrette to suit your preferred level of spiciness.
The ginger-citrus vinaigrette can be made a day in advance and stored in the refrigerator. This allows the flavors to meld together beautifully.
Serve immediately for the best taste and texture.

RECIPE REVIEWS

Avarage Rating: 4.5/ 5 ( 4 Ratings)

Total Reviews: (10)

Delbert Kilback
Jun 26, 2025
Make sure to use good quality crab meat. It makes all the difference.
Lawson Tremblay
Jun 26, 2025
Absolutely delicious! The vinaigrette really makes this dish special.
Aliyah Greenfelder
Jun 21, 2025
Next time I will try baking the crab cakes instead of frying them.
Alena Volkman
Jun 15, 2025
These are the best crab cakes I've ever made. Thank you for the wonderful recipe!
Flo Stehrtorphy
Jun 11, 2025
The crab cakes were perfectly crispy and the salad was so refreshing.
Ashton Powlowski
Jun 8, 2025
I followed the recipe exactly and it turned out amazing. My family loved it!
Frank Willms
Jun 7, 2025
I added a little Old Bay seasoning to the crab cake mixture and it was a hit!
Nyasia Franey
Jun 5, 2025
The jalapeño in the vinaigrette adds just the right amount of heat.
Vance Hyatt
May 31, 2025
I doubled the vinaigrette recipe because we loved it so much!
Elyse Raynor
May 31, 2025
A bit time-consuming, but totally worth it for a special occasion.

Deviled Crab Cakes on Mixed Greens with Ginger-Citrus Vinaigrette