Counsel's Crab Cakes with Search & Seizure Salad
Ingredients
- 8 oz. lump crab meat (pasteurized)
- 1 egg slightly beaten
- 2 tablespoons light mayonnaise
- 1 tablespoon Dijon mustard
- Juice of 1/2 fresh lemon or lime
- 2 tablespoons green onions, chopped
- 3 - 4 tablespoons fresh cilantro (or parsley), chopped
- 2 - 4 tablespoons grated Pecorino Romano (or Parmesan) cheese
- 1/4 cup Italian bread crumbs (or unseasoned Panko bread crumbs)
- Freshly ground black pepper, to taste
- Dash of garlic powder and/or turmeric, to taste
- 3 - 4 tablespoons light olive oil
Directions
- In a large mixing bowl, add crabmeat and remaining ingredients, except the oil and mix well with a fork.
- Form the crab mixture into 4 large (or 6 small) evenly sized crab cakes.
- In a large non-stick skillet, heat the olive oil.
- Sauté the crab cakes for a few minutes on each side until deep golden brown.
- Drain on paper towels. Garnish with lemon or lime wedges.
- Serve crab cakes over a large mixed green salad with Search & Seizure Salad Dressing (See Recipe)
Comments: These days I now prefer to bake the crab cakes in a hot oven as a lighter alternative to sautéing them in a skillet and they are just as tasty made with much less oil. Just allow more cooking time when baking crab cakes.
Alternative Baking Method: Preheat oven to 400-425 degrees. Line a baking sheet with aluminum foil lightly sprayed with olive oil spray. Arrange 4 - 6 crab cakes on the baking sheet and lightly spray tops of each crab cake with olive oil spray. Bake for approximately 20-25 minutes (depending on your oven) or until golden brown. Turn each crab cake over halfway through the baking time for even browning.
Search & Seizure Salad Dressing
Ingredients
- Juice of 1 fresh lemon
- 1/3 cup extra virgin olive oil
- 3 tablespoons Dijon mustard
- 1 tablespoon balsamic vinegar
- 3 tablespoons grated Parmesan or Pecorino Romano cheese
- Freshly grated black pepper, to taste
- Garlic powder, to taste
- Salt, to taste (optional)
- 1 Avocado, sliced for garnish (optional)
Directions
- In a small bowl, add lemon juice and whisk in the mustard, vinegar, dash of garlic powder and black pepper until thoroughly combined.
- Slowly whisk in the olive oil a small amount at a time until mixture is fully combined and emulsified.
- Whisk in the grated cheese last. Taste and adjust seasonings, if necessary.
- Toss over either Romaine lettuce, Arugula or a mixed green salad and serve immediately (before salad wilts).
- Garnish salad with Avocado slices (optional).
Comments: The Salad Dressing can be made ahead and refrigerated until ready to use. I usually don't add additional salt to this salad dressing since the grated cheese is already salty. Serve over a mixed green salad with crab cakes, grilled shrimp or grilled chicken tenders for a light summer salad dinner, with crusty bread on the side.