Happy Monday! Crab Cakes got the most votes for my first recipe post. Sunday was the perfect day to do them. They are simple to make and as my beloved mentor (and former boss from Vancouver, BC) Nicky Major likes to say "Let the food speak for itself". This crab cake recipe is simple, full of vibrant flavor, and based on the recipe she uses regularly at her celebrated catering company Major the Gourmet. The accompanying picture is the finished product from my Sunday dinner and includes a wonderful wine pairing suggestion.
MUCH MORE AFTER THE BREAK...
Ingredients:
Method:
In a large mixing bowl combine crab, sweet corn, bell pepper, green onions, paprika and toss gently. Adjust seasoning with salt and pepper. Gently stir in beaten eggs, be careful not to over mix, these cakes are best when the crab retains its lumps. Once all ingredients are mixed in, add just enough flour to create a binding (if you can press some together and it stays, you've succeeded). Adding too much flour can make the cakes doughy.
When crab is mixed simply scoop out the desired amount (a quarter cup is a good place to start), and form into patties, I like to make mine a tad thicker, maybe about 3/4 inch. Gently coast each cake with the breadcrumbs.
Heat a medium sized frying pan over medium heat with just enough clarified butter to coat the bottom. When heated, place the formed crab cakes in the pan and cook until golden brown on each side and firm to the touch. Remove from heat and set aside for serving.
Note: These can be prepared in advance and kept covered and chilled until ready to cook.
Ingredients:
Method:
Mix all together and reserve for serving.
Note: This can be prepared in advance and kept chilled until ready to serve
Plating:
Mound micro greens on plate, place crab cake on greens, top with mango salsa and ENJOY!
Wine Pairing:
I recommend any white wine that's not too acidic, or oakey for this dish. I paired it with an unoaked Chardonnay. This particular Chardonnay (Woodworth Estate) worked wonderfully due to its clean, tropical (rather than citrus influenced) style. The tropical notes and smooth acids in this fresh wine provided a perfect counter to the mild, sweet notes of the crab and the fruitiness of the mango salsa. The wine also worked well as a nice cooling counterpoint to the touch of cayenne in the mango salsa. If you're interested in learning more about this wonderful artisanal winery located in Southern California, you can visit them on their website, read their story and purchase their wines - http://www.woodworthwine.com/
If you have any questions I'll be launching a mailbag this week. In the meantime, I love hearing from you - comments, suggestions, recipe improvements, or just to say HEY!
 |
| Crab Cake Mis en Place |
MUCH MORE AFTER THE BREAK...
Crab Cake
Ingredients:
- 3 cups crab (Costco - 16oz premium crab, super lump)
- 3/4 cup baby sweet corn (frozen or fresh)
- 1 cup mixed red, yellow, orange bell pepper - diced
- 1/3 cup minced green onions
- 1/2 teaspoon paprika
- S&P to taste
- 2 (or 3 if small) eggs, beaten
- 1/4 cup flour
- 1 cup breadcrumbs, or panko. Note: Blog fan Maggie suggests Kinnikinuk gluten free Panko as an alternative. This can be found at most health food stores, or online at www.kinnikinnick.com
- 1-2 tablespoons clarified butter for cooking - I usually keep some in the fridge
- Micro greens for serving (arugula, baby spinach, or wild mixed greens also work)
- Olive oil and lemon juice, or white balsamic for tossing greens
Method:
In a large mixing bowl combine crab, sweet corn, bell pepper, green onions, paprika and toss gently. Adjust seasoning with salt and pepper. Gently stir in beaten eggs, be careful not to over mix, these cakes are best when the crab retains its lumps. Once all ingredients are mixed in, add just enough flour to create a binding (if you can press some together and it stays, you've succeeded). Adding too much flour can make the cakes doughy.
 |
| Shaping Cakes |
Heat a medium sized frying pan over medium heat with just enough clarified butter to coat the bottom. When heated, place the formed crab cakes in the pan and cook until golden brown on each side and firm to the touch. Remove from heat and set aside for serving.
Note: These can be prepared in advance and kept covered and chilled until ready to cook.
 |
| Mango Pomegranate Salsa |
Mango Pomegranate Salsa
Ingredients:
- 1 ripe mango - pealed and diced into small pieces
- 1 tablespoon minced chives
- 1/8 teaspoon cayenne (optional if you like a little added kick)
- 1/4 teaspoon salt - or enough to add just a touch of savory to the mango
- 1/2 cup fresh pomegranate seeds
Method:
Mix all together and reserve for serving.
Note: This can be prepared in advance and kept chilled until ready to serve
Plating:
Mound micro greens on plate, place crab cake on greens, top with mango salsa and ENJOY!
 |
| Crab Cakes with Mango Pomegranate Salsa paired with Woodworth Chardonnay |
Wine Pairing:
I recommend any white wine that's not too acidic, or oakey for this dish. I paired it with an unoaked Chardonnay. This particular Chardonnay (Woodworth Estate) worked wonderfully due to its clean, tropical (rather than citrus influenced) style. The tropical notes and smooth acids in this fresh wine provided a perfect counter to the mild, sweet notes of the crab and the fruitiness of the mango salsa. The wine also worked well as a nice cooling counterpoint to the touch of cayenne in the mango salsa. If you're interested in learning more about this wonderful artisanal winery located in Southern California, you can visit them on their website, read their story and purchase their wines - http://www.woodworthwine.com/
If you have any questions I'll be launching a mailbag this week. In the meantime, I love hearing from you - comments, suggestions, recipe improvements, or just to say HEY!
No comments:
Post a Comment