Herbed Crab Cake with Radish-and-Avocado Salad

Name: Herbed Crab Cake with Radish-and-Avocado Salad
Prep time: 1 h 18 min
Cook time: 1 h 18 min
Total time: 1 h 18 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 237 milliliters soft, fresh breadcrumbs; 1 Tbsp butter; 1 large egg, lightly beaten; 1 Tbsp chopped fresh dill; 2 Tbsps chopped fresh parsley; 2 Tbsps fresh lemon juice; 454 grams fresh lump crabmeat, drained; 4 servings Radish-and-Avocado Salad; 1 teaspoons seafood seasoning; 2 Tbsps sour cream; 2 Tbsps olive or vegetable oil

Need a pescatarian hor d'oeuvre? Herbed Crab Cake with Radish-and-Avocado Salad could be a super recipe to try. This recipe serves 4. This recipe covers 26% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 26g of protein, 14g of fat, and a total of 329 calories. 1 person found this recipe to be yummy and satisfying. If you have cream, breadcrumbs, egg, and a few other ingredients on hand, you can make it. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert.

Instructions

Combine first 8 ingredients in a medium bowl. Fold in crabmeat. Shape crab mixture into 4 (4-inch) patties; chill 1 hour.

Ingredients you will need

Crab

Equipment you will use

Bowl

Melt butter with oil in a large skillet over medium-high heat; add crab cakes, and cook 4 to 6 minutes on each side or until golden.

Ingredients you will need

Butter

Crab

Cooking Oil

Equipment you will use

Frying Pan

Divide Radish-and-Avocado Salad among 4 serving plates; top each with 1 crab cake.

Ingredients you will need

Avocado

Radish

Crab

Equipment

Bowl

Frying Pan

Ingredients

Servings:

0teaspoons

freshly ground black pepper 237milliliters

soft, fresh breadcrumbs 1Tbsp

butter 1large

egg, lightly beaten 1Tbsp

chopped fresh dill 2Tbsps

chopped fresh parsley 2Tbsps

fresh lemon juice 454grams

fresh lump crabmeat, drained 4servings

Radish-and-Avocado Salad 1teaspoons

seafood seasoning 2Tbsps

sour cream 2Tbsps

olive or vegetable oil

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. One wine you could try is Lapis Luna Chardonnay. It has 4.7 out of 5 stars and a bottle costs about 13 dollars.