Killer Crab Cakes And Bitter Salad With Sweet Red Pepper Dressing
Serves: 5
Marley Adams
1 January 1970
Based on User reviews:
57
Spice
54
Sweetness
51
Sourness
40
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 cloves
Garlic7 tbsps
Extra-Virgin Olive Oil (divided)1 small
Shallot (chopped)2 tsps
Sugar2 tbsps
Red Wine Vinegar1 small
Escarole (chopped)1 small
Radicchio (head, chopped)Directions:
1
Cook potatoes in boiling water 6 to 7 minutes until tender, drain, scatter across a large flat surface to cool and dry, 5 minutes
2
Smash the garlic with salt to make a paste and add to potatoes along with thyme, parsley, lemon zest and crushed red pepper flakes
3
Feel through the crab as you add it to the potatoes to check for shells
4
Mix together to combine and form into 4 (4 to 5-inch) super sized, killer crab cakes
5
Heat 3 tablespoons extra-virgin olive oil in a nonstick skillet over medium to medium- high heat
6
Add the cakes and cook 5 minutes on each side or until deep golden brown
7
Combine the roasted red peppers, shallot, sugar, the juice of 1/2 lemon and the red wine vinegar in a food processor
8
Stream in the remaining 1/4 cup extra-virgin olive oil and form a dressing
9
Stop the processor and season with salt and pepper, to taste
10
Combine the greens in a salad bowl and dress them
11
Adjust salt and pepper, to your taste
12
Serve crab cakes on a bed of salad