Try this Crab Cakes With Greens recipe, or contribute your own.
- 1/2 cup olive oil
- 1/2 tsp sea salt
- 1 tbsp lemon juice
- 1 tbsp maple syrup
- black pepper to taste
- 2 tbsp fresh parsley chopped
- 1 tbsp canola oil
- 300 grams crab meat or imitation
- 1/4 cup red or yellow pepper finely diced
- 1 tbsp minced onion
- 1/4 cup tartar sauce
- 1/4 tsp old bay seasoning use fish seasoning i have
- 3/4 cup panko crumbs
- 6 cups mixed greens
- fig dressing
- 1 shallot
- 2 tbsp fig jam
- 6 tbsp balsamic vinegar
- Carbohydrate 62.2202678261713 g
- Cholesterol 117 mg
- Fat 24.9758400171802 g
- Fiber 7.29938737485314 g
- Protein 36.9352037500615 g
- Saturated Fat 3.30465737737121 g
- Serving Size 1 1 Serving (524g)
- Sodium 1228.08965627235 mg
- Sugar 54.9208804513181 g
- Trans Fat 1.56483475046153 g
- Calories 611 calories
Step-by-step
- In a large bowl, break apart crab meat into fine flakes using your hands or fork. Stir in parsley, pepper, onion, tartar sauce, lemon juice and fish seasoning. Add panko and stir until mixture comes together.
- Divide mixture and shape into 4 balls. Press into 1-inch thick patties.
- In a nonstick skillet heat oil over medium-high heat and brown crab cakes, turning once, for about 8 minutes. Remove to a plate
- Toss greens with dressing and divide amount plates. Top each with a crab cake to serve.
Operating on a strict budget of leftover scraps historically forced coastal cooks to extend expensive proteins using whatever dry carbohydrates were at hand. Panko breadcrumbs, originally developed in Japan using electrical current to bake crustless loaves, absorb moisture efficiently without becoming dense. Flaking the crab meat completely apart before mixing ensures that the binder distributes evenly, preventing the patties from crumbling apart upon contact with heat. Check the processed crab carefully for residual shell fragments before folding in the aromatics and seasonings.
Pan-searing these patties requires a medium-high heat threshold in a nonstick skillet to develop a crisp exterior crust within eight total minutes of cooking time. Overcrowding the pan drops the surface temperature of the metal, causing the patties to steam rather than brown. Using neutral canola oil prevents burning during this process because it possesses a higher smoke point than unrefined alternatives. Turn the cakes only once to maintain the structural integrity of the panko crust.
Dressing sturdy mixed greens with an acidic vinaigrette balances the rich, brined flavor of the seafood. Emulsifying balsamic vinegar with fig jam and minced shallots creates a sweet-tart contrast that cuts through the oil. Whisk the vinegar and jam thoroughly before streaming in the olive oil to establish a stable suspension that coats the leaves without wilting them prematurely.
Cold storage alters the texture of cooked crustacean proteins, but shaped uncooked patties hold well in a refrigerator for up to twenty-four hours before searing. Raw seafood mixtures should remain covered at or below 40 degrees Fahrenheit to inhibit bacterial growth. Freezing assembled uncooked cakes is discouraged because high water content in both the crab and the binders expands during freezing, ruining the texture upon thawing.
