Crab Cakes over Field Greens
- In a mixing bowl, flake crabmeat and combine mayonnaise, mustard, bell pepper, bread crumbs and salt and pepper. Form into equally sized cakes.
- In a large saute pan, heat oil on medium-high heat and brown cakes on both sides.
Remove onto a plate, lined with a clean paper towel, to drain. Keep warm.
- In a salad bowl, toss the greens and the Stonewall Kitchen Farmhouse Red Relish together and equally divide onto serving plates.
- Place 2 cakes on each salad and serve immediately.