Killer Crab Cakes and Bitter Salad with Sweet Red Pepper Dressing

Name: Killer Crab Cakes and Bitter Salad with Sweet Red Pepper Dressing
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Black pepper; 4 servings Coarse salt; 1 endive, chopped; 1 small escarole, chopped; 1 Handful fresh flat-lead parsley; 2 cloves garlic; 1 lemon, zested and juiced; 340 grams fresh lump crabmeat, available at fresh seafood counter; 7 Tbsps extra-virgin olive oil, divided; 1 small head radicchio, chopped; 1 teaspoons crushed red pepper flakes; 2 Tbsps red wine vinegar; 2 roasted red peppers; 1 small shallot, chopped; 1 starchy potato, peeled and thinly sliced; 2 teaspoons sugar; 2 sprigs Couple fresh thyme, leaves finely chopped

Killer Crab Cakes and Bitter Salad with Sweet Red Pepper Dressing might be a good recipe to expand your main course recipe box. This recipe serves 4. Watching your figure? This gluten free, dairy free, and pescatarian recipe has 406 calories, 21g of protein, and 26g of fat per serving. If you have garlic, coarse salt, roasted peppers, and a few other ingredients on hand, you can make it. To use up the lemon zest you could follow this main course with the Orange Marmalade Cookies with Orange Zest Icing as a dessert. From preparation to the plate, this recipe takes about 35 minutes.

Instructions

Cook potatoes in boiling water 6 to 7 minutes until tender, drain, scatter across a large flat surface to cool and dry, 5 minutes. Smash the garlic with salt to make a paste and add to potatoes along with thyme, parsley, lemon zest and crushed red pepper flakes. Feel through the crab as you add it to the potatoes to check for shells.

Ingredients you will need

Red Pepper Flakes

Lemon Zest

Potato

Parsley

Garlic

Pasta Shells

Thyme

Water

Crab

Salt

Mix together to combine and form into 4 (4 to 5-inch) super sized, killer crab cakes.

Ingredients you will need

Crab

Heat 3 tablespoons extra-virgin olive oil in a nonstick skillet over medium to medium- high heat.

Ingredients you will need

Extra Virgin Olive Oil

Equipment you will use

Frying Pan

Add the cakes and cook 5 minutes on each side or until deep golden brown.

Combine the roasted red peppers, shallot, sugar, the juice of 1/2 lemon and the red wine vinegar in a food processor. Stream in the remaining 1/4 cup extra-virgin olive oil and form a dressing. Stop the processor and season with salt and pepper, to taste.

Ingredients you will need

Extra Virgin Olive Oil

Roasted Red Peppers

Red Wine Vinegar

Salt And Pepper

Shallot

Juice

Lemon

Sugar

Equipment you will use

Food Processor

Combine the greens in a salad bowl and dress them. Adjust salt and pepper, to your taste.

Ingredients you will need

Salt And Pepper

Greens

Equipment you will use

Bowl

Serve crab cakes on a bed of salad.

Ingredients you will need

Crab

Equipment

Frying Pan

Food Processor

Bowl

Ingredients

Servings:

4servings

Black pepper 4servings

Coarse salt 1

endive, chopped 1small

escarole, chopped 1Handful

fresh flat-lead parsley 2cloves

garlic 1

lemon, zested and juiced 340grams

fresh lump crabmeat, available at fresh seafood counter 7Tbsps

extra-virgin olive oil, divided 1small head

radicchio, chopped 1teaspoons

crushed red pepper flakes 2Tbsps

red wine vinegar 2

roasted red peppers 1small

shallot, chopped 1

starchy potato, peeled and thinly sliced 2teaspoons

sugar 2sprigs

Couple fresh thyme, leaves finely chopped

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 Foley Johnson Carneros Chardonnay with a 4.6 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.