Crab Cakes to Die For
Photo Courtesy of: www.allansfiresidegrill.com
- 2 teaspoons butter
- 1∕2 cup diced red bell pepper
- 1∕4 cup diced green bell pepper
- 1 1/2 pounds of fresh crab, picked over
- 1 cup chopped Daikon sprouts
- 4 teaspoons chopped cilantro
- 1 carrot, diced fine
- 1 cup Panko breadcrumbs
- 1 cup sliced radicchio
- 3 teaspoons minced ginger
- 1∕2 cup mayonnaise, mixed with the ginger
- In a medium pan melt butter over medium heat.
- Add red and green pepper and sauté for about 4 minutes.
- In a large bowl combine crab, peppers, sprouts, cilantro, radicchio and carrots.
- Add 1/2 cup of the dry breadcrumbs and enough ginger mayo to get the ingredients to just stick together.
- Add salt and pepper to taste.
- Form the crab into patties and lightly coat with the remaining breadcrumbs.
- In a large fry pan, heat the oil over medium heat.
- Once oil is hot, sauté the crab cakes until golden around 3 to 4 minutes per side.
- To serve, place Spring mix lettuces and Arugula in a bowl, whisk the vinaigrette again and drizzle over the greens, toss, add salt & pepper and squeeze juice of 1/2 lemon, toss again.
- Separate onto plates
- Add crab cakes to each plate, drizzle with remaining vinaigrette and serve
- 1∕2 cup fresh lime juice
- 1∕2 cup chopped shallot
- 3 teaspoons soy sauce
- 1 1∕2 teaspoons fresh grated ginger
- 1∕4 cup jalapeno pepper, finely diced (optional)
- 1 teaspoon minced garlic
- 2 teaspoons honey
- 1 1∕2 teaspoons curry paste 2 teaspoons sesame oil
- 1 cup olive oil
- Whisk all ingredients together
Recipes courtesy of Richard and Bella
Wine Choice: Well, there are plenty of options but a quality white Burgundy, such as Bouchard Beaune Blanc just gets us salivating (sorry if that’s too graphic but this is an awesome wine from a rather rare region) and offers an amazing “bang-for-your-buck” quality quotient – perfect for this dish.($42.99)