Saturday, May 3, 2014

Crab Cakes with Lemon-Herb Vinaigrette

Crab cakes sound like a great dinner or appetizer on a warm spring evening… Don't you think? These crab cakes taste so fresh, bursting with a mixture of fresh herbs and lemon. They are divine! Pair them will a little arugula salad and a glass of your favorite white wine.

    Crab Cakes with Lemon-Herb Vinaigrette
    for the crab cakes…
    3 tablespoons mayonnaise
    1/4 cup green onions, minced
    2 egg yolks
    2 tablespoons fresh lemon juice
    2 tablespoons fresh dill, chopped
    2 tablespoons fresh tarragon, chopped
    2 tablespoons fresh cilantro, chopped
    1 tablespoon Dijon mustard
    1 tablespoon lemon zest
    1/4 teaspoon pepper
    1 pound cooked crabmeat
    2 cups panko breadcrumbs*
    2 tablespoons butter & 2 tablespoons olive oil for cooking

    *if you're making these crab cakes gluten-free, simply substitute gluten-free bread crumbs, available in most markets now

    for the vinaigrette...
    1/2 cup olive oil
    1/4 cup fresh lemon juice
    1 tablespoon fresh dill
    1 tablespoon fresh tarragon
    1 tablespoon fresh cilantro
    1 tablespoon green onion, chopped
    1/2 teaspoon Dijon mustard

    to make the crab cakes…
    In a large bowl, mix together the mayonnaise, egg yolks, lemon juice, herbs, mustard, lemon zest, and pepper. Carefully stir in the crabmeat and 1 cup of the breadcrumbs. Form the mixture into patties about 1/2 inch thick and 2 1/2 inches in diameter. Place the remaining 1 cup of breadcrumbs in a shallow bowl and pat each crab cake into the breadcrumbs to coat. Place prepared crab cakes on a waxed paper lined plate or baking sheet and refrigerate for at least 1 hour. It's important that you not skip the refrigeration step. This helps the crab cakes hold together when you cook them. If you try to cook them right after forming the patties, they will fall apart.

    meanwhile, make the vinaigrette…
    Place all ingredients in a small blender. (I like to use my magic bullet. It's such a useful little tool in the kitchen.) Puree until herbs are chopped and ingredients are well-blended. If you don't have a blender, you could simply chop the herbs and whisk all ingredients in a bowl until well-blended.

    to cook the crab cakes…
    In a large skillet over medium-high heat, melt a tablespoon of butter and a tablespoon of olive oil until glistening. Cook the crab cakes until golden on both sides (about 5 or 6 minutes total). You will likely need to cook them in batches. Be sure to leave enough room in the skillet for flipping the cakes over to cook both sides. Place cooked crab cakes on a paper towel lined plate until ready to serve.

    Serve with the vinaigrette drizzled on top. And maybe a little arugula salad too.


    recipe adapted from

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