Crab Cakes & Baby Greens with Lemon Vinaigrette
Ingredients
- 4 Adelphia's Crab Cakes
- baby greens
- ¼ cup red wine vinegar
- 2 tbsp Dijon mustard
- 1 tsp dried oregano
- 1 clove garlic minced
- ½ tsp kosher salt
- ¼ tsp ground black pepper
- ½ cup olive oil
- 2 tbsp fresh lemon juice
Instructions
- Broil crab cakes 10 minutes, or until golden and hot.
- Meanwhile, whisk vinegar, mustard, oregano, garlic, salt, and black pepper together in a small bowl. Slowly stream olive oil into mixture while whisking briskly. Beat lemon juice into the mixture.
- Divide greens over 2 plates and top with a crab cake and dressing. (Refrigerate leftover dressing).