Crab Cakes

Name: Crab Cakes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 bunch arugula, washed and trimmed; 2 bay leaves; 142 grams fresh sourdough bread crumbs; 340 grams Dungeness crabmeat, cooked; 1 egg white; 2 Tbsps chopped fresh chives; 1 lemon, juiced; 1 orange, juiced; 2 Tbsps mayonnaise; 59 milliliters extra-virgin olive oil; 4 servings Salt and pepper, to taste; 1 shallot, minced; 1 Tbsp sherry; 4 tomatoes, peeled, seeded and chopped; 4 Tbsps unsalted butter, divided; 3 Tbsps vegetable oil; 1 Tbsps sambal

Crab Cakes might be just the hor d'oeuvre you are searching for. One portion of this dish contains around 23g of protein, 44g of fat, and a total of 619 calories. This recipe serves 4. This recipe covers 31% of your daily requirements of vitamins and minerals. Head to the store and pick up tomatoes, juice of orange, salt and pepper, and a few other things to make it today. To use up the egg white you could follow this main course with the Black-and-White Cake as a dessert. It is a good option if you're following a pescatarian diet. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

In a mixing bowl, combine the crab meat with the bread crumbs.

Ingredients you will need

Breadcrumbs

Crabmeat

Equipment you will use

Mixing Bowl

Add the egg white, mayonnaise, sambal, chives, and lemon juice. Season with salt and pepper. Fold the ingredients gently but thoroughly, taking care not to mash the crabmeat. Shape the mixture into 4 uniform patties; they should be moist and just hold together.

Ingredients you will need

Salt And Pepper

Lemon Juice

Mayonnaise

Egg Whites

Crabmeat

Chives

Coat a skillet with vegetable oil and place over medium heat. Fry the crab cakes until browned, about 4 minutes each side.

Ingredients you will need

Vegetable Oil

Crab

Equipment you will use

Frying Pan

Serve immediately on a bed of arugula with Brown Butter-Tomato Vinaigrette.

Ingredients you will need

Vinaigrette

Arugula

Butter

Tomato

Melt 2 tablespoons butter in a skillet over medium heat. When foam subsides, add the shallot and bay leaves. Cook for 1 minute to soften the shallots.

Ingredients you will need

Bay Leaves

Shallot

Butter

Equipment you will use

Frying Pan

Add the remaining butter and continue to cook until the butter begins to brown, about 3 minutes.

Ingredients you will need

Butter

Add the tomatoes, orange juice, chives, and sherry. Cook for 2 more minutes just to break down the tomatoes.

Ingredients you will need

Orange Juice

Tomato

Chives

Sherry

Whisk in the olive oil, season with salt and pepper.

Ingredients you will need

Salt And Pepper

Olive Oil

Equipment you will use

Whisk

Remove from heat and serve warm with Crab Cakes.

Ingredients you will need

Crab

Equipment

Mixing Bowl

Frying Pan

Whisk

Ingredients

Servings:

1bunch

arugula, washed and trimmed 2

bay leaves 142grams

fresh sourdough bread crumbs 340grams

Dungeness crabmeat, cooked 1

egg white 2Tbsps

chopped fresh chives 1

lemon, juiced 1

orange, juiced 2Tbsps

mayonnaise 59milliliters

extra-virgin olive oil 4servings

Salt and pepper, to taste 1

shallot, minced 1Tbsp

sherry 4

tomatoes, peeled, seeded and chopped 4Tbsps

unsalted butter, divided 3Tbsps

vegetable oil 1Tbsps

sambal

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Tyler Winery Santa Barbara County Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.