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Posted: May 12, 2018
Recipe by: Yelena Strokin
Source: Cooking Melangery
Never made crab cakes? No need to fear, they're a lot easier than you think. First of all, start with good quality crab meat. Using organic or a good quality mayonnaise is also key. Remember not to over mix your ingredients, and you'll need to use your hands. Have fun!
Active Time
1 hour
Total Time
1 hour
Serves
6

Ingredients:

For crab cakes:

  • ¼ c. finely diced red bell pepper
  • ¼ c. finely diced white or yellow onion
  • 1 lb. jumbo lump crab, carefully picked through for shells
  • ½ c. mayonnaise
  • 2 tbsp. dijon mustard
  • 1 large egg, beaten
  • 2 tbsp. fresh lemon juice
  • 1 c. fresh sourdough breadcrumbs
  • 1 pinch of cayenne pepper
  • 1 tsp. kosher salt
  • 1 tsp. freshly ground pepper
  • 2 tbsp. chopped fresh parsley
  • Olive oil for cooking

For Sweet Pea & Avocado Sauce:

  • 2 small avocados
  • 1/2 c. sweet peas
  • 1/2 c. green onions, chopped
  • salt & freshly ground pepper
  • 2 tbs lemon juice
  • 1 tbsp. tahini
  • 1/4 c. olive oil

Directions:

  1. 1. In a skillet, heat 1 tbsp. olive oil. Add the bell pepper and onion, sautéing for approximately 5 minutes, until soft. Cool at room temp temperature.
  2. 2. In a large bowl, add the bell pepper and onion mixture, crab, mayonnaise, dijon mustard, egg, lemon juice, pinch of cayenne, parsley, breadcrumbs, and salt and pepper. With a wooden spoon, mix until combined.
  3. 3. Form the crab mixture into 12 cakes.
  4. 4. Place a baking sheet in the middle of the oven and preheat to 250° F.
  5. 5. In the skillet, heat 2 tbsp. olive oil. Working in batches to avoid overcrowding, pan-fry the crab cakes until golden on one side, 3 to 4 minutes, then flip them and continue cooking for another 3 minutes. Remove the crab cakes to the baking sheet and keep warm in the oven while you continue with the rest.
  6. 6. To make a sauce: Add all ingredients to a food processor and blend. Season to taste with salt and pepper.
  7. 7. Serve crab cakes with the sauce and your favorite salad.

Images:

Crab Cakes with Sweet Pea & Avocado Sauce
Crab Cakes with Sweet Pea & Avocado Sauce
Crab Cakes with Sweet Pea & Avocado Sauce
Crab Cakes with Sweet Pea & Avocado Sauce
Crab Cakes with Sweet Pea & Avocado Sauce
Crab Cakes with Sweet Pea & Avocado Sauce
Crab Cakes with Sweet Pea & Avocado Sauce
Crab Cakes with Sweet Pea & Avocado Sauce
Crab Cakes with Sweet Pea & Avocado Sauce
Crab Cakes with Sweet Pea & Avocado Sauce

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Crab Cakes with Sweet Pea & Avocado Sauce

Source: Cooking Melangery

  • Prep
    1 hour
  • Total Time
    1 hour
  • Serves
    6

Description

"Never made crab cakes? No need to fear, they're a lot easier than you think. First of all, start with good quality crab meat. Using organic or a good quality mayonnaise is also key. Remember not to over mix your ingredients, and you'll need to use your hands. Have fun!"

Ingredients

For crab cakes:

  • ¼ c. finely diced red bell pepper
  • ¼ c. finely diced white or yellow onion
  • 1 lb. jumbo lump crab, carefully picked through for shells
  • ½ c. mayonnaise
  • 2 tbsp. dijon mustard
  • 1 large egg, beaten
  • 2 tbsp. fresh lemon juice
  • 1 c. fresh sourdough breadcrumbs
  • 1 pinch of cayenne pepper
  • 1 tsp. kosher salt
  • 1 tsp. freshly ground pepper
  • 2 tbsp. chopped fresh parsley
  • Olive oil for cooking

For Sweet Pea & Avocado Sauce:

  • 2 small avocados
  • 1/2 c. sweet peas
  • 1/2 c. green onions, chopped
  • salt & freshly ground pepper
  • 2 tbs lemon juice
  • 1 tbsp. tahini
  • 1/4 c. olive oil

Directions

  1. 1. In a skillet, heat 1 tbsp. olive oil. Add the bell pepper and onion, sautéing for approximately 5 minutes, until soft. Cool at room temp temperature.
  2. 2. In a large bowl, add the bell pepper and onion mixture, crab, mayonnaise, dijon mustard, egg, lemon juice, pinch of cayenne, parsley, breadcrumbs, and salt and pepper. With a wooden spoon, mix until combined.
  3. 3. Form the crab mixture into 12 cakes.
  4. 4. Place a baking sheet in the middle of the oven and preheat to 250° F.
  5. 5. In the skillet, heat 2 tbsp. olive oil. Working in batches to avoid overcrowding, pan-fry the crab cakes until golden on one side, 3 to 4 minutes, then flip them and continue cooking for another 3 minutes. Remove the crab cakes to the baking sheet and keep warm in the oven while you continue with the rest.
  6. 6. To make a sauce: Add all ingredients to a food processor and blend. Season to taste with salt and pepper.
  7. 7. Serve crab cakes with the sauce and your favorite salad.
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