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
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
- 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
- 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.
- 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.
- 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.
- 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.