Paleo Deviled Crab Cakes on Mixed Greens with Ginger-Citrus Vinaigrette

Paleo Deviled Crab Cakes on Mixed Greens with Ginger-Citrus Vinaigrette
source: images.media-allrecipes.com

Fresh, lemon-scented crab cakes are pan fried to golden brown and served on top of mixed greens with a tangy vinaigrette and avocado slices in this elegant appetizer dish. (2). Deviled Crab Cakes on Mixed Greens with Ginger-Citrus Vinaigrette. A paleo-friendly recipe for delicious crab cakes. These crab cakes have a lot of flavor and taste great over a little baby arugula and drizzled with a lemon vinaigrette. Place all ingredients in a large mixing bowl (other than the coconut oil or bacon fat).

Perfect as an appetizer or a meal. Deviled Crab Cakes On Mixed Greens With Ginger-Citrus Vinaigrette Recipe from William Sonoma Complete Entertaining. A paleo version of Maryland crab cakes uses almond flour for the breading. A paleo version of Maryland crab cakes uses almond flour for the breading.

A paleo version of Maryland crab cakes uses almond flour for the breading. Choose from over 14 Deviled Crab Cakes recipes from sites like Epicurious and Allrecipes. Deviled Crab Cakes on Mixed Greens with Ginger-Citrus Vinaigrette. Choose from over 44 Citrus Ginger Vinaigrette recipes from sites like Epicurious and Allrecipes. Deviled Crab Cakes on Mixed Greens with Ginger-Citrus Vinaigrette.

Resources

Leave a Reply

Your email address will not be published. Required fields are marked *