Friday, March 12, 2010

Crab Cakes with Roasted Vegetable Salad

We typically have pizza on Friday night but tonight we changed it up a bit! Easy crab cake recipe and "semi-homemade" salad.... delicious!

Crab Cakes
2 1/2 cups panko breadcrumbs
2 tbsp olive oil
2 tbsp unsalted butter
1 lb. jumbo lump crabmeat
6 tbsp mayonnaise
2 tbsp finely minced flat-leaf parsley
1 tbsp finely chopped shallot
zest of 1 lemon
1/2 tsp old bay seasoning
1/4 tsp freshly ground pepper
1 tbsp fresh lemon juice
1 large egg

Place breadcrumbs on a baking sheet in a 250 degree oven for 10-15 minutes until lightly toasted. Set aside.

Combine the crab, mayo, parsley, shallot, lemon zest, old bay and pepper and toss well trying not to break up the crab pieces. Form into 7 or 8 patties. Chill, if you have time, so they set up better. Mix the lemon juice and egg in a small bowl.

In a large saute pan, add the olive oil and butter over medium heat. Gently dip the patties in the lemon/egg mixture and then place it on the tray in the breadcrumbs. Lightly press the crumbs on all sides of the crab cake. Once the butter is melted turn heat up to medium high and cook patties for 3-5 minutes per side. You want each side to be lightly browned and crispy.
Serve immediately.


Spinach lettuce
roasted vegetables (we used artichokes, eggplant and peppers)
goat cheese, crumbled into pieces

Layer above ingredients and then drizzle with olive oil and balsamic vinegar.

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