You will definitely get raves from all your guests when you serve these delicious tender and succulent Crab Cakes with Ginger Citrus Vinaigrette.
These outstanding crab cakes are great served either as an appetizer or as the starter course. Every time I make them, I hear a lot of oohs and ahhs and requests for the recipe.
All regional crabs may be used in this crab cake recipe, such as blue crab meat, lump crab meat, or Dungeness crab meat.
- 1 pound crab meat (blue crab, lump crab, or Dungeness crab), cooked*
- 1/4 cup green onions, minced
- 1/4 cup celery, finely chopped
- 1/4 cup 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 bread crumbs, fresh-made**
- 1 tablespoon lemon zest, freshly grated
- 4 tablespoons fresh parsley leaves, chopped
- Salt with white pepper to taste
- 1 cup dried bread crumbs, fine
- 4 tablespoons butter
- 8 cups mixed salad greens
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.
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.
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.
* 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.
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. Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world. I only endorse a few products, on my web site, that I like and use regularly.
You can learn more or buy yours at: Super-Fast Thermapen Thermometer.