Spicy Lemon Crab Cakes on Mixed Greens

• 3/4 cup fresh breadcrumbs made from crustless French bread
• 1/3 cup mayonnaise
• 1/4 cup thinly sliced green onions
• 1 teaspoon grated lemon peel
• 1/4 teaspoon cayenne pepper
• 1 pound crabmeat, well drained
• 3 tablespoons olive oil
• 4 cups mixed baby greens
• 1/4 cup bottled citrus vinaigrette
• Lemon wedges

1. Line baking sheet with foil.
2. Mix first 5 ingredients in large bowl.
3. Add crabmeat and stir gently to combine.
4. Shape mixture into eight 1/2-inch-thick cakes.
5. Transfer to prepared sheet.
6. (Can be made 2 hours ahead.
7. Cover and refrigerate.)
8. Heat oil in large nonstick skillet over medium heat.
9. Working in batches, cook crab cakes until bottoms are brown, about 4 minutes.
10. Using spatula, carefully turn cakes over and cook until second sides are brown, about 4 minutes longer.
11. Divide greens among 4 plates.
12. Drizzle with vinaigrette.
13. Top with crab cakes.
14. Garnish with lemon wedges and serve.

fresh breadcrumbs made, mayonnaise, green onions, cayenne pepper, crabmeat, olive oil, mixed baby greens, vinaigrette, lemon wedges

Taken from www.epicurious.com/recipes/food/views/spicy-lemon-crab-cakes-on-mixed-greens-106613 (may not work)