Laun/Pruett Recipe Collection
Mary Ann's Great Western Crab Cakes (Sunset)

3/4 c. each dry white wine ir chicken broth
1/4 c. fresh lemon juice
2 t. cornstarch
About 2 T. butter
1/3 c. mayo
2 large eggs
1/2 c. thinly sliced green onions
1/4 c. each minced red bell pepper and thinly sliced celery
2 T. Dijon mustart
1 clove garlic
1/8 t. cayenne
1 lb fresh crab, cooked and shelled
8. c. mixed salad greens, rinsed and crisped
lemon wedges

Make lemon sauce:
Bring wine and broth to boil. Reduce mixture to 3/4 cup, about 6 minutes.
Mix together juice, cornstarch, and sugar; slowly stir intobroth mixture. Continue to stir until broth boils, about 10 seconds. Stir in 2 t. butter; keep sauce warm until used.

To make crab cakes:
Combine mayo, eggs, onions, pepper, celery, mustard, garlic, and cayenne. Stir until well combined. Pat crab until dry on paper towels. Gently fold into mayo mixture.
Melt 2 t. butter in frying pan. Spoons mounds of crab mixture (about 2 reound tablespoonsful) into pans. Gently spread with back of spoon into 2 1/2 inch diameter cakes. Cook until lightly browned (about 4 minutes). With spatula, turn to brown other side. Cook about 4 more minutes. Toss greens with 1/3 c. lemon sauce. Plate cakes and greens. Drizzle extra sauce around cakes. Garnish with lemon.