Crab Cakes with Citrus Mayo
Chipotle hot pepper sauce gives these crab cakes the nicest hint of smoke and fire.
Servings: 8
Ingredients:
Crab Cakes with Citrus Mayo
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per serving: about | - |
| cal | 129 |
| pro | 14 g |
| total fat | 7 g |
| sat. fat | 2 g |
| carb | 3 g |
| fibre | 1 g |
| chol | 63 mg |
| sodium | 406 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 13% |
| vit A | 14% |
| vit C | 28% |
| folate | 16% |
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1 tbsp (15 mL) butter
2 cloves garlic, minced
1/2 tsp (2 mL) dried thyme
1/2 cup (125 mL) fresh bread crumbs
2 pkg (each 7 oz/200 g) frozen crabmeat, thawed
1/4 cup (50 mL) minced fresh chives or green onion
1 egg
1 tsp (5 mL) Dijon mustard
1/4 tsp (1 mL) pepper
Citrus Mayo:
2/3 cup (150 mL) light mayonnaise
1-1/2 tsp (7 mL) each grated lemon and orange rind
1-1/2 tsp (7 mL) each lemon and orange juice
1/2 tsp (2 mL) chipotle hot pepper sauce or hot pepper sauce
Watercress Salad:
4 cups (1 L) watercress leaves and tender stems only (about 2 bunches)
4 radishes, thinly sliced
1 Belgian endive, sliced
1 tbsp (15 mL) vegetable oil
1 tbsp (15 mL) extra-virgin olive oil
1 tbsp (15 mL) each lemon and orange juice
1/2 tsp (2 mL) Dijon mustard
Pinch each salt and pepper
Preparation:
Citrus Mayo: In small bowl, whisk together mayonnaise, lemon and orange rinds and juice, and hot pepper sauce. Transfer 3 tbsp (50 mL) to separate bowl for crab cakes. Cover and refrigerate remainder for garnish.
In large skillet, melt butter over medium heat; fry garlic and thyme until fragrant, about 1 minute. Add bread crumbs; cook, stirring often, until golden, about 6 minutes. Transfer to shallow dish.
In sieve, pick through crabmeat to remove any cartilage; press to remove liquid. Add to Citrus Mayo. Add chives, egg, mustard and pepper; stir until combined. Press heaping tablespoonfuls (15 mL) into 1/2-inch (1 cm) thick patties; press lightly into bread crumb mixture to coat both sides. (Make-ahead: Freeze on baking sheet until firm, about 2 hours. Layer between waxed paper in airtight container and freeze for up to 2 weeks. Thaw in refrigerator.)
Arrange crab cakes on parchment paper–lined rimmed baking sheet; bake in 425°F (220°C) oven, turning once, until crisp and golden, about 14 minutes.
Watercress Salad: Meanwhile, in large bowl, combine watercress, radishes and endive. In small bowl, whisk together vegetable and olive oils, lemon and orange juices, mustard, salt and pepper; add to watercress mixture and toss to coat. Divide among plates. Top each with 2 crab cakes and spoonful of reserved Citrus Mayo.
In large skillet, melt butter over medium heat; fry garlic and thyme until fragrant, about 1 minute. Add bread crumbs; cook, stirring often, until golden, about 6 minutes. Transfer to shallow dish.
In sieve, pick through crabmeat to remove any cartilage; press to remove liquid. Add to Citrus Mayo. Add chives, egg, mustard and pepper; stir until combined. Press heaping tablespoonfuls (15 mL) into 1/2-inch (1 cm) thick patties; press lightly into bread crumb mixture to coat both sides. (Make-ahead: Freeze on baking sheet until firm, about 2 hours. Layer between waxed paper in airtight container and freeze for up to 2 weeks. Thaw in refrigerator.)
Arrange crab cakes on parchment paper–lined rimmed baking sheet; bake in 425°F (220°C) oven, turning once, until crisp and golden, about 14 minutes.
Watercress Salad: Meanwhile, in large bowl, combine watercress, radishes and endive. In small bowl, whisk together vegetable and olive oils, lemon and orange juices, mustard, salt and pepper; add to watercress mixture and toss to coat. Divide among plates. Top each with 2 crab cakes and spoonful of reserved Citrus Mayo.
Source
Canadian Living Magazine: December 2006
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