Ingredients
3/4
cup fresh breadcrumbs made from crustless French bread
1/4
cup thinly sliced green onions
1
pound crabmeat, well drained
1/4
cup bottled citrus vinaigrette
Directions
1.
Line baking sheet with foil. Mix first 5 ingredients in large bowl. Add crabmeat and stir gently to combine. Shape mixture into eight 1/2-inch-thick cakes. Transfer to prepared sheet. (Can be made 2 hours ahead. Cover and refrigerate.)
2.
Heat oil in large nonstick skillet over medium heat. Working in batches, cook crab cakes until bottoms are brown, about 4 minutes. Using spatula, carefully turn cakes over and cook until second sides are brown, about 4 minutes longer.
3.
Divide greens among 4 plates. Drizzle with vinaigrette. Top with crab cakes. Garnish with lemon wedges and serve.
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