mini crab & greens cakes

ingredients

10-12 servings

1 packed cup organicgirl® SUPERGREENS! ^♥ , very finely chopped
½ cup organicgirl® lemon agave dressing
¼ cup mayonnaise
2 eggs
1 tablespoon dijon mustard
1 tablespoon minced fresh chives
1 teaspoon minced fresh thyme
1 garlic clove, minced
½ teaspoon fine sea salt
½ teaspoon black pepper
¼ teaspoon cayenne pepper
1 pound lump crabmeat, picked over for shells
½ cup fresh bread crumbs
4 tablespoons unsalted butter, divided

substitutions

^♥ substitute with baby spinach

directions

1. in a large bowl mix together greens, mayonnaise, eggs, mustard, chives, thyme, garlic, salt, pepper, and cayenne. gently mix in crab and bread crumbs just enough to combine.

2. form crab mixture into cakes using 2 tablespoons per cake.

3. heat 2 tablespoons butter in a large nonstick skillet over medium. when hot, add ½ the cakes and cook, flipping once, until browned on both sides, about 3 minutes per side. transfer to a paper towel-lined baking sheet and repeat with remaining butter and cakes.

4. serve cakes warm with lemon agave dressing.