Serves: 4
Total Calories: 345

FOR THE CRAB CAKES:
12 ounces , fresh, frozen or canned cooked lump crab meat
3/4 cup plain bread crumbs
1/2 cup finely diced red bell pepper
4 green onions, (white part only), finely chopped
3 tablespoons mayonnaise
2 teaspoons Dijon style mustard
1/4 teaspoon hot pepper sauce
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper

FOR THE DRESSING:
2 tablespoons extra-virgin olive oil
2 teaspoons white wine vinegar
1/2 teaspoon Dijon style mustard
kosher salt
freshly ground black pepper

4 ounces mixed lettuce salad greens (4 handfuls)
vegetable oil
4 lemons wedges

TO MAKE THE CRAB CAKES: In a colander drain the crabmeat (if frozen, allow to defrost) and pat dry with paper towels. In a medium bowl flake the crabmeat with a fork and discard any shell or cartilage. Add the remaining crab cake ingredients and mix gently but thoroughly. Shape into eight small cakes about 3 inches in diameter and 3/4 inch thick. Place the cakes on a plate, cover with plastic wrap, and refrigerate for 30 minutes to 2 hours so they hold together on the grill.

TO MAKE THE DRESSING: In a medium bowl whisk together the salad dressing ingredients, including salt and pepper to taste. Just before serving, toss the salad greens with the dressing and arrange on four plates.

Lightly brush or spray both sides of the crab cakes with vegetable oil. Grill over Direct High heat until the bread crumbs are toasted, 6 to 8 minutes, carefully turning with a wide spatula once halfway through grilling time. Place two warm crab cakes on each plate and serve with a lemon wedge.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 345
Calories from Fat: 154

More Recipes from the Weber's Big Book of Grilling Cookbook:
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Cheesy Onion Quiche
Chicken-Cashew Salad
Chinese Chicken Noodle Soup
Chorizo Quesadillas
Duck Wraps With Asian Slaw
Eggplant Roll-Ups
Eggplant-Tomato Dip
Grilled Figs With Arugula
Grilled Polenta With Mushroom Ragout
Grilled Scallop Cocktail
Guacamole With Fire-Roasted Vegetables
Ham And Swiss On A Toothpick
Hot, Sweet, And Sticky Chicken Wings
Jamaican Chicken Patties With Mango Chutney
Lamb Chops With Grilled Peppers
Majorly Tasty Drumettes
Mini-Grilled Blue Cheese Bites
Oysters With Sriracha
Poblano And White Bean Quesadillas
Prosciutto Scallops With Balsamic Glaze
Quail Nibblers
Shrimp Satay
Smokey Joe's Crab Cakes
Southwest Onion Dip
Spicy Seafood Bowl
Stuffed Portabellos
Sweet And Spicy Grilled Nuts
Sweet Pepper And Eggplant Bruschetta
White Bean Bruschetta
Zesty Garlic Shrimp