Crab Cakes with Mixed Greens & Tangy Sauce

Share on FacebookPin on PinterestGoogle+Tweet about this on TwitterEmail to someone

Crab-cakes-with-mixed-greens-tangy-sauce.jpg

Crab Cakes with Mixed Greens & Tangy Sauce

Who doesn’t like Crab Cakes? My version has a  spicy kick which is complimented by the tangy citrus sour cream-based sauce. Sear the cakes on both sides until nicely browned and line them up on the baking sheet. Once your party starts with the  hors d’oeuvres, pop the cakes into the oven for 8 more minutes to just cook through and serve warm at the table with greens dressed in simple vinaigrette, sauce and lemon slices.

Crab-cakes-with-mixed-greens-tangy-sauce-ingredients.jpg

Ingredients: jumbo lump crab meat, red onion, bread crumbs, Dijon mustard, mayonnaise, egg, lemon, dill, red pepper flakes, sour cream, chives, lime, mixed greens, white wine vinegar, extra-virgin olive oil, salt and freshly ground black pepper.

Crab-cakes-with-mixed-greens-tangy-sauce-jumbo-lump-crab.jpg

Jumbo Lump Crab meat is sweet, moist and delicious. Go for a good stuff, I bought mine freshly packaged from  Citarella’s fish section. When handling the meat, break the pieces ever so gently to ensure that large lumps are retained.

Crab-cakes-with-mixed-greens-tangy-sauce-break-up-crab-meat.jpg

Gently break up the crab meat with your fingers but make ensure that the large lumps and flakes are retained.

Crab-cakes-with-mixed-greens-tangy-sauce-combine-ingredients.jpg

In a medium mixing bowl, combine crab meat, mustard, mayonnaise, egg, lemon juice, dill, red pepper flakes, bread crumbs, sea salt and pepper.

Crab-cakes-with-mixed-greens-tangy-sauce-prepare-crab-mixture.jpg

Then add sautéed onion. Gently mix everything well with your hands. The mixture should not be mushy. Cover with the plastic wrap and refrigerate for 1 hour or more to let the flavors blend and the ingredients to bind well together. Kitchen tip: To check for seasoning, make a small test patty and fry it on the pan, try it and adjust the seasoning if needed.

Crab-cakes-with-mixed-greens-tangy-sauce-shape-crab-mixture-into-cakes.jpg

Shape the crab mixture into 12 cakes of about 2-inches in diameter each.

Crab-cakes-with-mixed-greens-tangy-sauce-cook-crab-cakes.jpg

In a non-stick pan, heat the vegetable oil over medium heat. Add 6 cakes at a time to the pan and cook for 3 minutes on each side, then flip and cook for another 3 minutes until nicely browned.

Crab-cakes-with-mixed-greens-tangy-sauce-transfer-cakes-baking-sheet.jpg

Transfer the cakes to a baking sheet. Bake for 8 minutes.

Crab-cakes-with-mixed-greens-tangy-sauce-make-sauce.jpg

Make the sauce: Whisk together sour cream and lime juice, season with salt and pepper. Sprinkle with chopped chives.

Crab-cakes-with-mixed-greens-tangy-sauce.jpg

Serve the crab cakes warm with lemon wedges, sauce and a simple salad.

Bon Appétit!
Svitlana

Crab Cakes with Mixed Greens & Tangy Sauce

recipe details

Serves 6 

Ingredients

For the crab cakes

  • 16 oz. jumbo lump crab meat, drained
  • ½ small red onion, finely chopped
  • ¼-½ cup fine bread crumbs
  • 2 tablespoons Dijon mustard
  • 4 tablespoons light mayonnaise
  • 1 egg
  • 1 lemon, juiced
  • 2 tablespoons dill, finely chopped
  • 1/8 teaspoon red pepper flakes
  • ½ teaspoon fine sea salt
  • Freshly ground white pepper
  • Vegetable oil

For the sauce

  • 2/3 cup sour cream
  • 2 tablespoons chopped chives
  • 1 lime, juiced
  • Sea salt and freshly ground black pepper

For the salad 

  • Arugula, mixed greens or frisée
  • 1 tablespoon white wine vinegar
  • 3 tablespoons extra-virgin olive oil
  • Salt and freshly ground black pepper
  • Lemon wedges for serving  

Directions

 

  1. Make the cakes: In a small frying pan, sauté chopped onion in some olive oil until translucent for about 3-4 minutes. Season lightly with sea salt and pepper. Set aside and let cool.
  2. Gently break up the crab meat with your fingers but make ensure that the large lumps and flakes are retained. In a medium mixing bowl, combine crab meat, mustard, mayonnaise, egg, lemon juice, dill, red pepper flakes, bread crumbs, sea salt and pepper. Then add sautéed onion. Gently mix everything well with your hands. The mixture should not be mushy. Cover with the plastic wrap and refrigerate for 1 hour or more to let the flavors blend and the ingredients to bind well together. Kitchen tip: Make a small test patty and fry it on the pan, check for seasoning and adjust if needed. Kitchen tip: Jumbo Lump will not have shells, but if buying a different kind, pick through it and remove any pieces of shells.
  3. Preheat the oven to 375 F. Line a large baking sheet with parchment paper.
  4. Shape the crab mixture into 12 cakes of about 2-inches in diameter each. In a non-stick pan, heat the vegetable oil over medium heat. Add 6 cakes at a time to the pan and cook for 3 minutes on each side, then flip and cook for another 3 minutes until nicely browned. Transfer the cakes to a baking sheet. Bake for 8 minutes.
  5. Make the sauce: Whisk together sour cream and lime juice, season with salt and pepper. Sprinkle with chopped chives.
  6. Assemble the salad: Lightly drizzle the greens with olive oil, vinegar (to taste) and season lightly with salt and pepper. Mix to combine with your hands.
  7. Serve the crab cakes warm with lemon wedges, sauce and a simple salad.  

 

share your thoughts

One thought on “Crab Cakes with Mixed Greens & Tangy Sauce”

Leave a Reply