Crab Cakes and Salad

After a weekend away filled with skiing and apres-ski snacking, my husband and I got home Monday night needing a light, quick, and delicious meal.

We decided on crab cakes with a little salad. I thought we should make homemade dressing, which always comes out so great I wonder why I don’t do it more! The crab cake recipe we use is PHENOMENAL! The combination of the buttery Ritz Crackers along with the large amount of crab we use makes for a very tasty crab cake.
Crab Cakes with Homemade Tartar Sauce
Crab Cakes
2 Tbs olive oil
6 chopped green onions
3/8C olive oil
1 8 oz can crab meat, drained
1 egg
1 Tbs mayonnaise
1 Tsp dry mustard
8 Ritz Crackers, crushed
1/2 Tsp ground cayenne pepper
1 Tsp garlic powder
1/4 Tsp Old Bay Seasoning
s&p to taste
1C bread crumbs
Tartar Sauce
1C mayonnaise
2 Tbs horseradish
2 Tbs lemon juice
2 Tsp grated lemon zest
s&p
Heat 2 Tbs oil in skillet over high heat. Saute green onions until tender, cool slightly. Then, combine crab meat, sauteed green onions, and next 8 ingredients (through s&p). Form into 1/2 inch thick patties. Coat the patties with bread crumbs. Heat oil in a skillet over medium high heat. Cook cakes until brown on each side.
To make the tartar sauce, mix all ingredients together. Serve atop crab cakes.
Salad with Homemade Mustard Vinaigrette Dressing
I love to mix all sorts of things into salad, here I used:
Spring mix lettuce
Cucumbers
Grape tomatoes
Almond slivers
Dried cranberries
Crumbled goat cheese
Mustard Vinaigrette Dressing
Mustard Vinaigrette Dressing Recipe
1/4C white vinegar
1 1/2 Tsp honey
1 1/2 Tsp Dijon mustard
1/4 Tsp pepper
1 Tsp salt
1/2C Olive oil
Whisk all ingredients together. Chill until ready to serve.

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