Crab Cakes with Watercress Vinaigrette

Name: Crab Cakes with Watercress Vinaigrette
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 2 Tbsps minced celery; 1 Tbsp minced fresh parsley; 1 Tbsp minced green bell pepper; 454 grams fresh lump crabmeat, drained and picked; 118 milliliters mayonnaise; 1 Tbsp minced red bell pepper; 1 teaspoon seafood seasoning; 3 Tbsps vegetable oil; 10 servings Watercress Vinaigrette; 2 slices white bread slices; 2 Tbsps minced white onion

Need a dairy free and pescatarian hor d'oeuvre? Crab Cakes with Watercress Vinaigrette could be an outstanding recipe to try. This recipe serves 10. One portion of this dish contains around 9g of protein, 13g of fat, and a total of 166 calories. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up lump crabmeat, seafood seasoning, bell pepper, and a few other things to make it today.

Instructions

Place bread in a food processor, and pulse 6 times or until coarse bread crumbs measure about 1 1/2 cups.

Ingredients you will need

Coarse Breadcrumbs

Bread

Equipment you will use

Food Processor

Stir together crabmeat and next 7 ingredients. Shape mixture into 10 (2-ounce) patties; dredge in bread crumbs.

Ingredients you will need

Breadcrumbs

Crabmeat

Place patties on a baking sheet, cover, and chill at least 2 hours.

Equipment you will use

Baking Sheet

Cook crab cakes, in batches, in hot oil in a medium skillet over medium-high heat 3 to 4 minutes on each side or until golden.

Ingredients you will need

Crab

Cooking Oil

Equipment you will use

Frying Pan

Serve with Watercress Vinaigrette.

Ingredients you will need

Vinaigrette

Watercress

Equipment

Food Processor

Baking Sheet

Frying Pan

Ingredients

Servings:

2Tbsps

minced celery 1Tbsp

minced fresh parsley 1Tbsp

minced green bell pepper 454grams

fresh lump crabmeat, drained and picked 118milliliters

mayonnaise 1Tbsp

minced red bell pepper 1teaspoon

seafood seasoning 3Tbsps

vegetable oil 10servings

Watercress Vinaigrette 2slices

white bread slices 2Tbsps

minced white onion

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks 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 Foley Estate Winery Sta. Rita Hills Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 27 dollars per bottle.