These crab cakes are pretty traditional but have a hint of spice and are served like a salad. I top with a bit of Dijon and serve over baby spinach. Before serving drizzle olive oil over the cake and spinach and squeeze fresh lemon over it for an easy vinaigrette.
- Butter for frying
- 5 tbsp. Olive Oil, plus more for drizzling over spinach
- 3 slices day old white bread
- 1 pound cooked blue crab meat (or any other type of crab meat), picked over and drained
- 1 large egg yolk
- 1/2 tsp. paprika
- Chopped parsley (about 1/2 cup
- 2 tsp. lemon juice, plus more for squeezing over spinach
- 1/2 small red onion, diced
- 1/2 green pepper, diced
- 2 tsp. Worcestershire sauce
- 2 tsp. Tabasco sauce
- 2 tbsp. Dijon mustard (plus more for topping, optional)
- Baby spinach leaves
Wine suggestion: A crisp and smooth Pinot Grigio
- Tear up the bread and pulse in a food processor to make fine, soft crumbs (about 2 cups). Transfer the bread crumbs to a bowl and mix in a generous amount of chopped parsley.
- In a food processor, combine the egg yolk, lemon juice, Worcestershire, Tabasco, mustard, paprika, and a dash or two S/P. Pulse to combine. With the motor running, add the oil through the feed tube in a slow, steady stream until the mixture emulsifies and forms a mayonnaise-type sauce. Transfer sauce to a bowl.
- In a large bowl, combine the onion and bell pepper with a little bit of parsley. Add the mayonnaise-type sauce and crabmeat and mix lightly. Using a rubber spatula, fold in the bread crumb mixture.
- Do not overwork the mixture. Gently form 6 cakes and flatten them into patties about 1/2 inch thick. Cover the crab cakes with plastic wrap and refrigerate for an hour or longer.
- Heat a large non-stick skillet on medium heat and add about 2 Tbsp of butter to the pan. Working in batches, fry crab cakes gently 4 to 5 minutes on each side, until they are golden brown and heated through. Add more butter to the pan if necessary.
Serves: makes ~ 6 cakes
Recipe source: Original
Time: 40 minutes plus time to rest in fridge