Crab cake & butter lettuce salad from Salad of the Day (Revised) (Williams-Sonoma): 365 Recipes for Every Day of the Year (page 270) by Georgeanne Brennan

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Notes about this recipe

  • mharriman on March 02, 2019

    A wonderful, light dinner entree. We really liked the mayonnaise-based dressing drizzled over the crab cakes and Boston lettuce. I used light mayo to keep the fat and calories down. We used lots of freshly squeezed lemon juice (one lemon for each of us), in addition, to flavor the lettuce leaves. Served with Creole seafood soup (from Whole Foods deli). Just looking at this salad makes you think you’re eating dinner in Summer!

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