Crab Cakes
Serves: 6
Carole Volkman
1 January 1970
Based on User reviews:
46
Spice
47
Sweetness
61
Sourness
38
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
2 tbsps
Mayonnaise1 tbsp
Sambal2 tbsps
Chives (chopped fresh)1
Salt3 tbsps
Vegetable Oil1 bunch
Arugula (washed and trimmed)4 tbsps
Unsalted Butter (divided)1 tbsp
Sherry1 cup
Extra-Virgin Olive OilDirections:
1
In a mixing bowl, combine the crab meat with the bread crumbs
2
Add the egg white, mayonnaise, sambal, chives, and lemon juice
3
Season with salt and pepper
4
Fold the ingredients gently but thoroughly, taking care not to mash the crabmeat
5
Shape the mixture into 4 uniform patties; they should be moist and just hold together
6
Coat a skillet with vegetable oil and place over medium heat
7
Fry the crab cakes until browned, about 4 minutes each side
8
Serve immediately on a bed of arugula with Brown Butter-Tomato Vinaigrette
9
Melt 2 tablespoons butter in a skillet over medium heat
10
When foam subsides, add the shallot and bay leaves
11
Cook for 1 minute to soften the shallots
12
Add the remaining butter and continue to cook until the butter begins to brown, about 3 minutes
13
Add the tomatoes, orange juice, chives, and sherry
14
Cook for 2 more minutes just to break down the tomatoes
15
Whisk in the olive oil, season with salt and pepper
16
Remove from heat and serve warm with Crab Cakes