Maryland Crab Cakes with a Mixed Green Salad with Citrus Vinaigrette

 

Although today marks the first day of fall, I wanted to share one of my favorite summertime meals that our family enjoys!  This weekend I was sharing with my sister about this great salad with this amazing dressing that we had found online at Allrecipes.com and have enjoyed several times over the summer- this is a perfect light meal with crusty bread that is easy to pull together and is delicious! 

Maryland Crab Cakes

Ingredients:

2 tablespoons olive oil 6 green onions, chopped 3/8 cup olive oil 1 (16 ounce) can canned crabmeat, drained 1 egg 1 tablespoon mayonnaise 1 teaspoon dry mustard 8 ounces buttery round crackers,

crushed 1/2 teaspoon ground cayenne pepper 1 teaspoon garlic powder 1/4 teaspoon Old Bay Seasoning TM salt to taste ground black pepper to taste 1 cup panko (Japanese bread crumbs) or regular dry bread crumbs

Directions:

1.	Heat 2 tablespoons oil in a skillet over high heat. Saute green onions briefly until tender; cool slightly.
2.	Combine crabmeat, sauteed green onions, egg, mayonnaise, dry mustard, crushed crackers, cayenne pepper, garlic powder, Old Bay seasoning, salt and pepper. Form into 1/2 inch thick patties. Coat the patties with bread crumbs.
3.	Heat 1/2 cup oil in a skillet over medium high heat. Cook cakes until golden brown on each side. Drain briefly on paper towels and serve hot.

Old Bay Garlic Aioli

ingredients

2-3 Garlic cloves, minced

1 tsp Kosher Salt

½ c Mayonnaise

2 tsp Lemon Juice, fresh

1 Tbsp Olive Oil

2 tsp Old Bay Seasoning

¼ tsp Black Pepper

. *Adjust seasonings to taste

directions

On a cutting board finely mince garlic using a broad blade knife. Sprinkle with Kosher Salt and use the flat edge of the knife to create a garlic paste. Mix garlic mixture and mayonnaise with a whisk until well blended. Slowly add Olive Oil and Lemon Juice to mixture, whisking to make a smooth creamy consistency. Add Old Bay and Pepper and whisk again. (Adjust seasonings to personal taste) Serve over crab cakes. Store in air tight container for up to a week.

Orange, Walnut, Gorgonzola and Mixed Greens Salad with Fresh Citrus Vinaigrette

Ingredients:

3/4 cup walnut halves 10 ounces mixed salad greens with arugula 2 large navel oranges, peeled and sectioned 1/2 cup sliced red onion 1/4 cup olive oil 1/4 cup vegetable oil

2/3 cup orange juice 1/4 cup white sugar 2 tablespoons balsamic vinegar 2 teaspoons Dijon mustard 1/4 teaspoon dried oregano 1/4 teaspoon ground black pepper 1/4 cup crumbled Gorgonzola cheese

Directions:

1.	Place the walnuts in a skillet over medium heat. Cook 5 minutes, stirring constantly, until lightly browned.
2.	In a large bowl, toss the toasted walnuts, salad greens, oranges, and red onion.
3.	In a large jar with a lid, mix the olive oil, vegetable oil, orange juice, sugar, vinegar, mustard, oregano, and pepper. Seal jar, and shake to mix.
4.	Divide the salad greens mixture into individual servings. To serve, sprinkle with Gorgonzola cheese, and drizzle with the dressing mixture.                                                                                              This dressing is WONDERFUL as a marinade as well!