Louisiana Crab Cakes with Spinach Salad

Louisiana Crab Cakes with Spinach Salad

Ingredients:
8 ounces blue crab meat
8 ounces lump crab meat
1/4 cup red onion, chopped, plus a pinch for the dressing
2 tablespoons celery, chopped
2 whole eggs
1/2 cup plain bread crumbs
2 teaspoons Cajun seasoning, plus more for sprinkling
1 teaspoon garlic, minced
1/4 cup lemon juice
1/4 cup salad oil
1/4 cup white wine vinegar
2 tablespoons Dijon mustard
12 ounces baby spinach
1 Roma tomato, quartered
1 lemon, quartered
1/4 cup salad oil, for browning
Salt and pepper to taste

Directions:
1. Shake the lemon juice, 1/4 cup salad oil, vinegar, mustard and a pinch of red onion in a bottle until the mustard dissolves. Season with salt and pepper and refrigerate.
2. Mix the crab, onion, celery, eggs, bread crumbs, garlic and 2 teaspoons Cajun seasoning until the mixture holds together.
3. Heat the oil in a sauté pan over medium heat. Brown 3-ounce patties on both sides.
4. Keep the browned cakes warm on a sheet pan in a 250°F oven without letting them dry out.
5. Toss the spinach with 2 ounces of the dressing and place in the middle of each plate. Top with 2 crab cakes and garnish with lemon and tomato wedges. Sprinkle with Cajun seasoning.