Saturday, July 10, 2010

Crab Cakes and Spring Greens with Lemon Vinaigrette


It is hard for me to believe that it has been over a month since I’ve posted to the blog. My last post was written around the time that Dh left for the Gulf Coast to work on the oil spill disaster clean-up and my day-to-day life changed quite a bit. I’ve made time to cook some delicious dishes, I just haven’t had time to write about them.

We spent the 4th down in Perdido, near where Dh is working. It is a tradition of ours to go into Pensacola and pick up fresh seafood at Joe Patti’s. They always have a huge variety of really fresh seafood at great prices. I bought a smoked white fish, a pound each of sea scallops, bay scallops, and lump crabmeat, as well as two pounds of shrimp, all for around $50. They had signs identifying where most of the fish were from, except for the hard shell fish, and I didn’t ask.

I used the crabmeat to make my first ever crab cakes and served them over baby greens tossed with a lemon vinaigrette. The idea and vinaigrette came from this Epicurious recipe, but I eschewed their crab cake recipe in favor of something simpler. W helped out in the kitchen and did an impressive job making the vinaigrette.

For the crab cakes, I added cayenne and some green onion to this Epicurious recipe. I used the white part of the green onion in the crab cakes and the green part as a garnish. The crab cakes were exactly what I wanted.

Crab Cakes and Spring Greens with Lemon Vinaigrette

Ingredients:

For the salad:
  • 1/2 cup olive oil
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon minced shallot
  • 1 1/2 teaspoons Dijon mustard
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon sugar
  • Kosher salt and freshly ground pepper
  • Bag of Spring Greens
For the crab cakes:
  • 2 slices firm white sandwich bread, torn into tiny pieces
  • 1 pound lump crabmeat, picked over
  • 2 tablespoon mayonnaise
  • 2 teaspoon Worcestershire sauce
  • 1 large egg, beaten
  • 3 tablespoons green onion (white parts only), finely chopped
  • Pinch of cayenne pepper
  • 1/4 teaspoon Kosher salt
  • freshly ground black pepper
  • 4 tablespoon unsalted butter
Directions:
  1. Whisk together the olive oil, lemon juice, shallot, mustard, lemon zest and sugar in a small bowl to blend. Season with salt and pepper. Set aside.
  2. Gently combine the bread crumbs, crab meat, mayo, Wooster, egg, cayenne, salt and pepper in a medium bowl. Shape into cakes -- 6-8 small or 4 large. Cover and refrigerate until ready to cook.
  3. Heat 2-3 tablespoons of the butter in a 12-inch heavy skillet over medium heat until the foam subsides. Cook the crab cakes in batches, turning each once, until golden brown, about 6 minutes total. Add additional butter to the skillet as needed.
  4. Toss the Spring Greens with the vinaigrette and divide between four plates. Top each salad with 2 small or 1 large crab cake. Season with Kosher salt, and garnish with chopped green onions and lemon wedges.
This was quite honestly one of the best things I've made or eaten in some time!

3 comments:

Neo-Homesteading said...

sounds so wonderful! I love crab cakes they look very tasty.

Guinnah said...

these look fabulous! I've missed your posts :-) I made some summer squash "crab cakes" recently and they were really good. Happy to see you!

redradish11 said...

Sounds delicious!