Crab Cakes
A summertime crowd pleaser.
Equipment
Large Bowl
Ingredients
Vinaigrette
- 3 tbsp extra virgin olive oil
- 2 tbsp shallot finely chopped
- 1 tbsp white balsamic vinegar white wine vinegar will work too
- 1 tbsp lemon juice fresh squeezed
- ¼ tsp pepper fresh ground
Crab Cakes
- 2 tbsp extra virgin olive oil
- 2 tbsp red onion finely chopped
- 2 tbsp red pepper finely chopped
- pinch salt
- 8 oz lump crabmeat
- 1 tbsp lemon juice
- 1 tsp Old Bay Seasoning
- 1 tbsp mayonnaise
- 1 egg
- ½ cup bread crumbs
- ¼ cup olive oil for sauteing
Instructions
To make the vinaigrette
- Place the shallots olive oil, white balsamic vinegar, lemon juice, and ground pepper in a dish and whisk until blended
To make the crab cakes
- Heat 2 tbsps olive oil in a sauté pan over medium heat.
- Add the onion and red pepper, Sauté 5 minutes.
- Add salt to taste
- In a bowl, add the sautéed onions and peppers, crab, lemon juice, Old Bay Seasoning, and mayo, then mix.
- Taste and add more salt if needed
- Add the egg and the bread crumbs and mix throughly
- In a sauté pan heat the remaining ¼ cup olive oil on medium heat.
- Pat the crab mixture into 6 individual patties and sauté 5 minutes on each side, until golden brown.
- To serve, drizzle the vinaigrette over the warm crab cakes. See notes.
Notes
Serve the crab cakes on a bed of salad greens. Sprinkle with chopped tomatoes and fresh parsley, then drizzle with the vinaigrette for a light meal.
Nutrition
Calories: 285kcalCarbohydrates: 9gProtein: 9gFat: 24gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 0.01gCholesterol: 44mgSodium: 506mgPotassium: 139mgFiber: 1gSugar: 2gVitamin A: 157IUVitamin C: 9mgCalcium: 45mgIron: 1mg
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