Crab Cakes with Cucumber Relish

Name: Crab Cakes with Cucumber Relish
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 18
Cuisine: Global
Ingredients: 2 Tbsps butter, divided; 18 servings Cucumber Relish; 1 Tbsp Dijon mustard; 1 egg, lightly beaten; 1 Tbsp chopped fresh parsley; 158 milliliters Italian-seasoned breadcrumbs; 1 Tbsp fresh lemon juice; 454 grams lump crabmeat, picked; 79 milliliters mayonnaise; 2 Tbsps olive oil, divided; 1 teaspoon seafood seasoning; 1 Tbsp Worcestershire sauce

Crab Cakes with Cucumber Relish might be just the hor d'oeuvre you are searching for. This recipe serves 18. This recipe covers 6% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 6g of protein, 7g of fat, and a total of 97 calories. 1 person found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes roughly 45 minutes. If you have olive oil, italian-seasoned breadcrumbs, dijon mustard, and a few other ingredients on hand, you can make it. It is a good option if you're following a pescatarian diet.

Instructions

Combine egg and next 7 ingredients in a large bowl. Fold in crabmeat. Shape mixture into 18 (1 1/2-inch) cakes.

Ingredients you will need

Crabmeat

Egg

Equipment you will use

Bowl

Heat 1 tablespoon butter and 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Saut half of patties 1 to 2 minutes on each side until golden brown. Repeat with remaining butter, oil, and patties.

Ingredients you will need

Olive Oil

Butter

Cooking Oil

Equipment you will use

Frying Pan

Serve with Cucumber Relish.

Ingredients you will need

Cucumber

Relish

Equipment

Bowl

Frying Pan

Ingredients

Servings:

2Tbsps

butter, divided 18servings

Cucumber Relish 1Tbsp

Dijon mustard 1

egg, lightly beaten 1Tbsp

chopped fresh parsley 158milliliters

Italian-seasoned breadcrumbs 1Tbsp

fresh lemon juice 454grams

lump crabmeat, picked 79milliliters

mayonnaise 2Tbsps

olive oil, divided 1teaspoon

seafood seasoning 1Tbsp

Worcestershire sauce

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. 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 Chateau Ste. Michelle Indian Wells Chardonnay Wine with a 5 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.