Mendo Crab Cakes

Name: Mendo Crab Cakes
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 1
Cuisine: Global
Ingredients: 1 serving Tarragon aioli (see notes); 1 serving Champagne cabbage salad; 651 milliliters pound shelled cooked crab (about; 118 milliliters finely chopped green onions (including green tops); 414 milliliters panko (Japanese dried bread crumbs) or other dried bread crumbs, divided; 118 milliliters About vegetable oil, divided

You can never have too many hor d'oeuvre recipes, so give Mendo Crab Cakes a try. This recipe makes 1 servings with 1715 calories, 82g of protein, and 119g of fat each. This recipe covers 61% of your daily requirements of vitamins and minerals. Head to the store and pick up tarragon aioli, champagne cabbage salad, vegetable oil, and a few other things to make it today. It is a good option if you're following a dairy free and pescatarian diet.

Instructions

Sort through crab; remove and discard any bits of shell. In a bowl, combine crab, 3/4 cup panko, and green onions. Gently mix in 3/4 cup tarragon aioli just until mixture holds together.

Ingredients you will need

Green Onions

Tarragon

Aioli

Panko

Crab

Equipment you will use

Bowl

Press mixture firmly into eight equal patties about 3 inches wide; set slightly apart on waxed paper or foil.

Equipment you will use

Aluminum Foil

Pour remaining panko into a shallow bowl.

Ingredients you will need

Panko

Equipment you will use

Bowl

Preheat oven to 20

Equipment you will use

Oven

Pour 1/3 cup oil into a large frying pan over medium-high heat. When hot, set each crab cake in panko. Using a slotted spatula, turn, pressing gently to coat.

Ingredients you will need

Panko

Crab

Cooking Oil

Equipment you will use

Frying Pan

Spatula

Fry cakes in small batches, using more oil as needed, until golden brown on the bottom, 2 to 4 minutes; turn gently and cook until browned on the other side and hot in the middle, 2 to 4 minutes longer.

Ingredients you will need

Cooking Oil

Transfer cakes as cooked to a rimmed baking sheet in a single layer and keep warm in oven. Discard any remaining panko.

Ingredients you will need

Panko

Equipment you will use

Baking Sheet

Oven

Divide cabbage salad among plates. Set crab cakes next to salad, top each with a dollop of tarragon aioli, and serve immediately, with remaining aioli in a bowl.

Ingredients you will need

Tarragon

Cabbage

Aioli

Crab

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

1serving

Tarragon aioli (see notes)1serving

Champagne cabbage salad 651milliliters

pound shelled cooked crab (about 118milliliters

finely chopped green onions (including green tops)414milliliters

panko (Japanese dried bread crumbs) or other dried bread crumbs, divided 118milliliters

About vegetable oil, divided

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. You could try Rochioli Estate Chardonnay. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 42 dollars per bottle.