Prep: 20 min., Cook: 30 min., Chill: 1 hr.
Just before serving, toss mixed baby greens with olive oil, salt, and pepper to taste, as many restaurants do. Place crab cakes on top. If you are cooking for 2, refrigerate 4 of the crab cakes to cook the next night.
Tip: Handle the crabmeat as little as possible in order to keep the succulent lumps intact.
Yield: Makes 4 servings
Southern Living, MAY 2006