Carefully clean the crab meat of any shells or cartilage; set aside.
In a large frying pan over medium heat, melt the butter; add onion, celery, and red pepper; sautuntil approximately 8 minutes or until they are translucent. Stir in mustard and cayenne pepper; cook an additional 1 to 2 minutes, stirring constantly to prevent scorching. Remove from heat and transfer to a large bowl and let cool completely. When cool, add the crab meat, mayonnaise, egg, bread crumbs, lemon zest, parsley, salt, and pepper; gently fold together with a rubber spatula until mixture just clings together (do not over mix).
Divide crab mixture into eight (8) portions and shape each into a flat, round cake about 1/2 inches thick. Place the dried bread crumbs into a shallow pie plate. Working with one cake at a time, lightly coat the cakes with the crumbs. Place onto a baking sheet lined either parchment or wax paper; cover with plastic wrap and refrigerator at least 3 hours or overnight (the cold will firm up the cakes so that they will not break up when fried).
In a large nonstick frying pan over medium heat, heat butter until hot but not smoking (add more butter if needed). Gently lay chilled crab cakes onto bottom of the pan; slowly fry crab cakes approximately 4 minutes per side or until crisp and golden brown, turning once only with a spatula. If the crab cake browns too quickly, reduce heat. The internal temperature should be 150 to 155 degrees F. with an cooking thermometer. Remove from heat.
Toss the greens with 1/2 of the Ginger-Citrus Vinaigrette; place on individual salad plates. Place the crab cakes on top of the salad greens. Drizzle the crab cakes with the remaining Ginger-Citrus Vinaigrette and serve immediately.
Makes 8 servings or 16 petite crab cakes as an appetizer.
In a medium bowl, whisk together the olive oil, lime zest, lime juice, ginger, and jalape chile pepper. Season to taste with sugar and salt.
* If you can't get fresh crab, look for the pasteurized crab usually sold in the refrigerated case of your supermarket or fish store.
** Check out Making Homemade Bread Crumbs.
Crab Cakes with Ginger Citrus Vinaigrette Recipe: https://whatscookingamerica.net/CrabCakeCitrus.htm