Friday, January 28, 2011


Feeling crabby? Make crab cakes. This is a great dish to serve when the weather is warm and you feel like a salad but need a little umph in your greens.

Fresh crab meat would be the best but I found a pretty good canned crab at Trader Joes. Be sure to pick through it for shell shards. I found a few.
The cakes will feel  watery, but after spending some time in the refrigerator they will firm up.


Adapted from Bon Appetit

Make 10 first course servings

3/4 cup Panko crumbs
1 pound fresh crabmeat, drained well, picked over
¼ cup mayonnaise
3 TBSP. fresh chives
1 TBSP. Worcestershire sauce
1 TBSP. dijon mustard
¼ tsp. hot pepper sauce
1 large egg, beaten to blend
¼ cup vegetable oil
12 cups mixed baby greens
Lemon Vinaigrette (see recipe)
Additional chopped fresh chives

Line baking sheet with waxed paper. Place 1/2 cup breadcrumbs in shallow dish.
Mix crabmeat, mayonnaise, 3 TBSP. chives, Worcestershire sauce, mustard, hot pepper sauce and remaining 1/4 cup breadcrumbs in medium bowl to blend. Season with salt and pepper. Mix in egg. Using 2 TBSP. for each, form crab mixture into twenty 1 1/2 inch diameter cakes. Coat crab cakes with breadcrumbs in dish, pressing breadcrumbs to adhere. Transfer crab cakes to prepared baking sheet. Cover and refrigerate at least 1 hour and up to 6 hours. Heat oil in heavy large skillet over med. heat. Working in batches, add crab cakes to skillet and cook until golden brown and heated through, about 2 minutes.

                                                      LEMON VINAIGRETTE

1/2 cup olive oil
3 TBSP. fresh lemon juice
1 TBSP. minced shallot
1 1/2 tsp. Dijon mustard
1/2 tsp. grated lemon peel
1/2 tsp. sugar

Whisk all ingredients in a bowl to blend. Season with salt and pepper. (Can be made one day ahead. Chill. Bring to room temperature before serving.)

Makes about 1/4 cup

I served this as the main course and made my patties about 3" in diameter. There were about 6 leftover and they were really good the next day.


sharon said...

Yum, Yum
When I read this to Art his mouth was watering. We will make this next week.

Lexi said...

Sharon, I hope you enjoy these. I love this recipe because it can all be made early in the day.