1 pound cooked blue crab meat, lump crab meat, or Dungeness crab meat*
1/4 cup minced green onions
1/4 cup finely-chopped celery
1/4 cup finely-chopped red bell pepper, cored and seeded
1 tablespoon dry mustard
1/2 teaspoon cayenne pepper
1/3 cup mayonnaise
1 large egg, slightly beaten
1/3 cup fresh-made Bread Crumbs**
1 tablespoons finely gratedlemon zest
4 tablespoons chopped fresh parsley leaves
Salt and white pepper to taste
1 cup fine dried bread crumbs
4 tablespoons butter
Ginger-Citrus Vinaigrette (see recipe below)
8 cups mixed salad greens
* If you can't get fresh crab, look for the pasteurized crab usually sold in the refrigerated case of your supermarket or fish store.
** Check out Making Homemade Bread Crumbs.
Carefully clean the crab meat of any shells or cartilage; set aside.
In a large frying pan over medium heat, melt the butter; add onion, celery, and red pepper; sautuntil approximately 8 minutes or until they are translucent. Stir in mustard and cayenne pepper; cook an additional 1 to 2 minutes, stirring constantly to prevent scorching. Remove from heat and transfer to a large bowl and let cool completely. When cool, add the crab meat, mayonnaise, egg, bread crumbs, lemon zest, parsley, salt, and pepper; gently fold together with a rubber spatula until mixture just clings together (do not over mix).
Divide crab mixture into eight (8) portions and shape each into a flat, round cake about 1/2 inches thick. Place the dried bread crumbs into a shallow pie plate. Working with one cake at a time, lightly coat the cakes with the crumbs. Place onto a baking sheet lined either parchment or wax paper; cover with plastic wrap and refrigerator at least 3 hours or overnight (the cold will firm up the cakes so that they will not break up when fried).
In a large nonstick frying pan over medium heat, heat butter until hot but not smoking (add more butter if needed). Gently lay chilled crab cakes onto bottom of the pan; slowly fry crab cakes approximately 4 minutes per side or until crisp and golden brown, turning once only with a spatula. If the crab cake browns too quickly, reduce heat. The internal temperature should be 150 to 155 degrees F. with an cooking thermometer. Remove from heat.
This is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer shown in the photo on the right. To learn more about this excellent thermometer and to also purchase one (if you desire), just click on the underlined: Thermapen Thermometer.
Toss the greens with 1/2 of the Ginger-Citrus Vinaigrette; place on individual salad plates. Place the crab cakes on top of the salad greens. Drizzle the crab cakes with the remaining Ginger-Citrus Vinaigrette and serve immediately.
Makes 8 servings or 16 petite crab cakes as an appetizer.
3/4 cup extra-virgin olive oil
Finely-grated zest of 1 lime
1/4 cup freshly-squeezed lime juice
2 tablespoons freshly-grated ginger
1 jalapeno chile pepper, seeded and minced
Granulated sugar to taste
Salt to taste
In a medium bowl, whisk together the olive oil, lime zest, lime juice, ginger, and jalape chile pepper. Season to taste with sugar and salt.