Grilled Crab Cakes & Romaine Hearts

INGREDIENTS

  • 1 can (16 ounces) lump crab meat, drained 1 cup mayonnaise
  • 2 Tbsp. Dijon mustard
  • 1 tsp. red wine vinegar
  • 1 egg, lightly beaten
  • 3 scallions, sliced thin
  • ¼ tsp. salt
  • ¼ tsp. black pepper
  • ¾ cup unseasoned panko bread crumbs
  • 3 small heads romaine lettuce, cut in half lengthwise
  • 2 Tbsp. olive oil
  • Lemon wedges

DIRECTIONS

  • Stir together mayonnaise, mustard and vinegar in a medium bowl. Remove 1/4 cup of the sauce, place it in a small bowl and set it aside to serve with the finished crab cakes.
  • Add crabmeat, egg, scallions, salt and pepper to the remaining sauce in the medium bowl. Combine well, then gently stir in bread crumbs.
  • Grease a foil sheet. Pack ½ cup measure with crabmeat mixture; then loosen around edges with knife and invert measure onto foil to form a crab cake. Repeat to make a total of 6 crab cakes.
  • Heat grill to medium high. Brush each romaine half with olive oil and season to taste with salt and pepper. Place on grill. Grill for 1-2 minutes per side, then remove.
  • Slide the foil sheet with crab cakes onto grill. Grill 4-5 minutes per side until cooked through.
  • Serve crab cakes with reserved sauce, lemon wedges and grilled romaine.
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