crab cakes with greens and dijon

3/4 cup soft bread crumbs
1 egg white, lightly beaten
2 tablespoons mayonnaise
1 tablespoon chopped fresh parsley
1/2 teaspoon prepared mustard
1/4 teaspoon celery salt
1/4 teaspoon freshly ground pepper
1/8 teaspoon salt
1 pound fresh lump crabmeat, drained and flaked
1 tablespoon vegetable oil
6 cups mixed salad greens
Dijon dressing
Garnish: lemon slices

Combine first 9 ingredients. Shape into 6 patties; cover and chill 1 hour. Cook patties in oil in a nonstick skillet over medium heat 3 minutes on each side or until golden. Drain on paper towels. Chill, if desired. Arrange salad greens and crab cakes on individual plates; top with Dijon dressing. Garnish, if desired. Yield: 3-6 servings.

Dijon Dressing:
1 cup mayonnaise
1/4 cup Dijon mustard
1 teaspoon Worcestershire sauce

Combine all ingredients; cover and chill. Yield: 1-1/2 cups. From Southern Living magazine, July, 1996.

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