Anna DeGoede/The Hofstra Chronicle

Another recipe I tried making over our spring break was crab cakes! Although real crab can be expensive, if you’re looking to splurge (or pretend you work at the Krusty Krab) this recipe is a delicious and relatively easy way to bring seafood into your diet.

Ingredients:

3/4 cup breadcrumbs

1 1/4 cup mayonnaise

3 tablespoons chopped chives

1 tablespoon Worcestershire sauce

1 tablespoon Dijon mustard

1/4 teaspoons hot pepper sauce

1 large egg, beaten to blend

Crab meat

12 cups mixed greens

Instructions:

Place 1/2 cup breadcrumbs in a shallow dish and set aside.

Mix the rest of the breadcrumbs, crab meat, mayo, chives, Worcestershire sauce, mustard and hot sauce in a bowl and season with salt and pepper to taste. Then mix in the egg.

Form the crab mixture into patties, with about 2 tablespoons of the mixture in each patty. Then coat with the breadcrumbs.

Refrigerate for 1-6 hours.

Heat some oil in a skillet over medium heat and cook the cakes in the skillet until golden brown (about 2 minutes per side).

Toss the greens, with lemon vinaigrette and chives if desired.

Serve the cakes on a bed of greens and enjoy!