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Crab Cakes to Die For

Crab Cakes to Die For

 
We’ve eaten crab cakes ­ and made them ­ a bunch of different ways, but keep coming back to this version. It is Asian inspired and spicy (and spicier if you so desire) yet the succulence of the crab is never buried beneath too much breading or heavy-­handed spice. This just hits all the boxes for us – as an appetizer, a wonderfully delicious lunch or a light and fairly easy to do, dinner!

Crab Cakes to Die For

Photo Courtesy of: www.allansfiresidegrill.com

Ingredients:

Crab Cakes

  • 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

Directions:

  1. In a medium pan melt butter over medium heat.
  2. Add red and green pepper and sauté for about 4 minutes.
  3. In a large bowl combine crab, peppers, sprouts, cilantro, radicchio and carrots.
  4. Add 1/2 cup of the dry breadcrumbs and enough ginger mayo to get the ingredients to just stick together.
  5. Add salt and pepper to taste.
  6. Form the crab into patties and lightly coat with the remaining breadcrumbs.
  7. In a large fry pan, heat the oil over medium heat.
  8. Once oil is hot, sauté the crab cakes until golden ­ around 3 to 4 minutes per side.
  9. 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.
  10. Separate onto plates
  11. Add crab cakes to each plate, drizzle with remaining vinaigrette and serve

Ingredients:

Vinaigrette

  • 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

Directions:

  • 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)

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