Crab Cakes With Mango Slaw And Lemon Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Whenever Dungeness crab is in season, I try to use it in as many delicious ways as I can; crab cakes are always a favorite, and there are so many ways to make them. I always like to have the crab shine so I stay away from too many binders and fillers. Read more . This dish would make a great first course for a dinner party, or make it for 4 and have it for a nice light lunch. Either way, it's deliciously crabby! Ingredients:
for the crab cakes |
1/4 of a red bell pepper, finely diced |
1/4 of a yellow bell pepper, finely diced |
1 teaspoon extra virgin olive oil |
1 pound dungeness crab meat, (or whichever crab you have available, if not fresh crab, buy a good quality canned crab meat in the refrigerated section of your supermarket. do not buy the canned crab they sell on the shelves) |
1/4 cup toasted pine nuts (these added additional sweetness and a surprise crunch) |
1 - 2 tablespoons minced fresh tarragon |
2 tablespoons fresh minced italian parsley |
3 green onions, finely diced |
1/3 cup mayonnaise (i use low-fat) |
squeeze of fresh lemon juice |
1 cup panko, or as needed |
for the slaw |
1/2 of a head of green cabbage, finely sliced (i use a mandolin) |
1 mango, peeled and finely sliced and cut into matchstick pieces (same as above, using the mandolin to insure even piece) |
1/2 peeled jicama, finely sliced into matchstick pieces |
3 tablespoons diced red pepper |
2 tablespoons minced green onion (use the whole onion, green and white) |
1 teaspoon finely minced fresh ginger |
chopped cilantro, optional |
for the vinaigrette |
1/4 cup fresh squeezed lemon juice |
1/3 cup extra virgin olive oil |
1 teaspoon sugar |
1 teaspoon dijon mustard |
salt and freshly ground pepper, to taste |
Directions:
1. In a small saute pan, heat the oil, add the minced peppers and saute until just softened. Allow to cool.
2. In a large bowl, combine the crab meat, pine nuts, tarragon, parsley, cooled bell peppers, green onion, mayonnaise, lemon juice and 1/2 cup of the panko. Mix together well. (It should just hold together). Form into 8 balls, and roll in remaining panko to coat. Flatten slightly into disks and fry in olive oil until browned, turning once. (Because these are so full of crab, avoid turning more than once so they don't fall apart). Set-aside.
3. Meanwhile, in a small bowl whisk together the ingredients for the vinaigrette. Combine the slaw ingredients in a large bowl, pour the dressing over and toss to combine. (This can be made up to a day in advance to allow the flavors to marry but is still excellent fresh).
4. To serve: Place a mound of slaw on a plate; set a crab cake jauntily askew and serve with a fresh slice of lemon, if desired.
5. Per Serving: 244 Calories, 15g Fat (2g Sat, 8g Mono, 3g Poly); 13g Protein; 30g Carbohydrate; 4g Dietary Fiber; 48mg Cholesterol; 370mg Sodium.
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