Crab Cakes With Greens And Dijon Dressing

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Southern Living


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3/4 cup soft breadcrumbs

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

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