Crab cakes on greens
Uncooked bell pepper(s)
1 item(s), medium, red, seeded and coarsely chopped
4 medium, coarsely chopped
1 rib(s), medium, coarsely chopped
2 large egg(s)
Reduced calorie mayonnaise
Crushed red pepper flakes
6 oz, made into crumbs
½ pound(s), cooked, picked over
4 cup(s), chopped, mesclun
1 medium, 4 lemon wedges
- Pulse the bell pepper, scallions, celery, eggs, egg whites, mayonnaise, Worcestershire sauce, and crushed red pepper in a food processor until finely chopped. Transfer to a medium bowl.
- Stir in the bread crumbs and crabmeat. Cover and refrigerate until the bread absorbs the liquid, at least 10 minutes or overnight.
- Shape the mixture into 12 patties. Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Add 6 patties and cook until golden and heated through, 3–4 minutes on each side. Repeat with the remaining oil and patties.
- Serve the crab cakes on the mesclun, garnished with the lemon wedges.