Ingredients
1 cup balsamic vinegar
1 tsp sugar
1 tbsp olive oil
1/2 cup finely diced red bell pepper divided
1/4 cup finely diced white onion
2 tbsp finely diced celery
1/2 lbs. cooked crabmeat, coarsely shredded.
1/4 bunch cilantro minced
1 tbsp mayonnaise
2 tsp pesto sauce
1 tsp panko breadcrumb
1/2 tsp dijon mustard
1 lime zested
salt and pepper to taste
3 cups cleaned spinich leaves
Preparation
place balsamic vinegar and sugar in a small saucepan;cook over medium-high heat for about 6 minutes or until reduced by half. Remove from heat;set aside to cool. Heat olive oil in a saute pan over medium high heat; add 1/4 cup bellpepper, onion, celery and cook for 2 to 3 minutes or until aldente. remove from heat and refrigerate until cool. In a large mixing bowl, combine cooled vegatables, crabmeat, cilantro mayonnaise, pesto,breadcrumbs,dijon and lime zest. season with salt and pepper. loosley fill 2 1/4 inch cookie mold that is 1 inch deep; press to compact. Remove mold and repeat with remaining mixture; set aside. Cuth spinach int chiffonade(thin strips)place 3/4 cup spinach strips on each salad plate. place one crab cake on top of spinich; drizzle whith 1 tsp balsamic vinegar reduction garnish with 1 tbsp red bell pepper and serve.
