By Samantha Schwalm
Last week we discussed halibut en papillote, which I stated is one of my favorite dishes. This week, I would like to teach you how to make crab cakes. The key to crab cakes is to brown them in oil, and finish them off in the oven. Making a salad of mixed greens with lemon juice, olive oil, salt & pepper is a delightful a compliment to the dish. Drizzle with a fresh remoulade to make it the perfect summer dish!
Crab Cakes:
2 cups of limb crab meat
1 egg
1/2 cup of bread crumbs
1 tsp Dijon mustard
1 tsp yellow mustard
1/8 cup mayonnaise
1/4 tsp salt
1/4 tsp pepper
1 garlic clove (minced)
1/8 tsp Old Bay
1/4 vegetable oil
Preheat a 350 oven. Combine all of the ingredients in a bowl. Mix with a spoon until completely combined. Form mixture into 3 inch patties. I use an ice cream scoop to help keep them consistent. Place each patty in the hot oil, for about 2 minutes per side. Until golden brown. Then place the cakes on a baking sheet lined with parchment. After all of the cakes are browned, bake in the oven for 15 minutes. Serve with the fresh salad and enjoy!
