Crab Cakes and Baby Greens with Lemon Vinaigrette

• 3/4 cup plain dry breadcrumbs
• 1 pound fresh crabmeat, drained well, picked over
• 1/4 cup mayonnaise
• 3 tablespoons chopped fresh chives
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1/4 teaspoon hot pepper sauce
• 1 large egg, beaten to blend
• 1/4 cup vegetable oil
• 12 cups mixed baby greens
• Lemon Vinaigrette
• Additional chopped fresh chives

1. Line baking sheet with waxed paper.
2. Place 1/2 cup breadcrumbs in shallow dish.
3. Mix crabmeat, mayonnaise, 3 tablespoons chives, Worcestershire sauce, mustard, hot pepper sauce and remaining 1/4 cup breadcrumbs in medium bowl to blend.
4. Season with salt and pepper.
5. Mix in egg.
6. Using 2 tablespoons for each, form crab mixture into twenty 1 1/2-inch-diameter cakes.
7. Coat crab cakes with breadcrumbs in dish, pressing breadcrumbs to adhere.
8. Transfer crab cakes to prepared baking sheet.
9. Cover and refrigerate at least 1 hour and up to 6 hours.
10. Heat oil in heavy large skillet over medium heat.
11. Working in batches, add crab cakes to skillet and cook until golden brown and heated through, about 2 minutes per side.
12. Transfer crab cakes to paper towel-lined plate.
13. Place mixed greens in large bowl.
14. Toss with enough Lemon Vinaigrette to coat.
15. Divide greens among 10 plates.
16. Place 2 crab cakes alongside greens on each plate.
17. Drizzle 1 teaspoon vinaigrette over each crab cake.
18. Sprinkle with additional chives and serve.

breadcrumbs, fresh crabmeat, mayonnaise, fresh chives, worcestershire sauce, mustard, hot pepper sauce, egg, vegetable oil, baby greens, lemon vinaigrette, fresh chives

Taken from www.epicurious.com/recipes/food/views/crab-cakes-and-baby-greens-with-lemon-vinaigrette-5762 (may not work)