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Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 4 |
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For a sensational appetizer for a spring lunch or dinner, these flaky crab cakes are just the solution. For a stunning presentation, serve them topped with diced tomatoes and baby arugula. Ingredients:
1 lb crabmeat |
1 tablespoon finely chopped parsley |
1 tablespoon fresh lemon juice |
1 green onion, finely chopped |
1 1/4 teaspoons dijon mustard |
1/2 teaspoon white pepper |
1/4 teaspoon tabasco sauce |
1/4 teaspoon worcestershire sauce |
1 pinch kosher salt |
8 ounces halibut, cod or 8 ounces haddock fillets, finely chopped |
1 egg, lightly beaten |
3/4 cup 35% cream |
3 tablespoons dry breadcrumbs |
4 tablespoons butter, divided |
1 large tomato, seeded and diced baby arugula |
Directions:
1. In a bowl, combine crabmeat, parsley, lemon juice, green onion, mustard, pepper, Tabasco, and Worcestershire sauces and salt; set aside.
2. In a large bowl, combine halibut, egg, cream and bread crumbs; mix gently. Stir in crab mixture; cover and refrigerate overnight.
3. Form crabmeat mixture into 10 cakes (each about 1/3 cup) . Chill for a minimum of 1 hour or overnight.
4. Preheat oven to 375°F Line a baking sheet with parchment. Heat a large skillet over medium-high heat; add half the butter and swirl to coat the pan. Add half th crab cakes, and brown on both sides. Place on prepared baking sheet and repeat with remaining butter and crab cakes.
5. Bake for 12 minutes or until cook through.
6. Garnish with diced tomato and baby arugula, if using.
7. COOKING TIPS: If using frozen crab meat, thaw in refrigerator. Place in a sieve. Remove any cartilege, if necessary; and press firmly to remove liquid.
8. Pat fillet dry before chopping. If crab mixture is too moist to shape into cakes, add more breadcrumbs (1 tsp) at a time and mix thoroughly.
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