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Wednesday, August 24, 2016

deviled crab cakes on mixed greens with ginger-citrus vinaigrette

Ingredients

  • Servings: 8
  • deviled crab cakes:
  • 3 tablespoons butter
  • 1 cup finely chopped onion
  • 1/3 cup finely chopped celery
  • 1/4 cup finely chopped red bell pepper
  • 1 tablespoon dry mustard
  • 1/2 teaspoon cayenne pepper
  • 1/3 cup mayonnaise
  • 1/2 cup soft bread crumbs
  • 1 tablespoon lemon zest
  • 1/4 cup chopped fresh parsley
  • 1 egg, lightly beaten
  • 1 pound cooked crabmeat
  • salt and black pepper to taste
  • 1 cup dry bread crumbs
  • ginger-citrus vinaigrette:
  • 3/4 cup vegetable oil
  • lemon, zested
  • 1/4 cup lemon juice
  • 2 tablespoons minced fresh ginger root
  • 1 jalapeno pepper, seeded and minced
  • 1 teaspoon white sugar, or to taste
  • salt to taste
  • 2 cups vegetable oil for frying
  • 8 cups mixed salad greens
  • 2 avocados - peeled, pitted and sliced

Recipe

    Preparation Time: 40 mins Cook Time: 20 mins Ready Time: 2 hrs

  • melt the butter in a skillet over medium heat. stir in the onion, and cook until softened and translucent, about 5 minutes. add the celery and bell pepper; continue cooking until the vegetables are tender, about 5 minutes. stir in the mustard and cayenne pepper; cook 2 minutes. scrape the mixture into a mixing bowl and refrigerate until cold.
  • stir the mayonnaise into the chilled vegetable mixture along with the soft bread crumbs, 1 tablespoon lemon zest, parsley, and beaten egg. stir until combined, then gently fold in the crab meat. season to taste with salt and pepper. pour the dry bread crumbs into a shallow bowl. form the crab mixture into 8 cakes, 1/2 inch thick. press the crab cakes into the bread crumbs one at a time until coated on all sides. gently shake off excess crumbs, and place the crab cakes a plate. cover with plastic wrap and refrigerate 1 hour to overnight.
  • prepare the vinaigrette by whisking 3/4 cup vegetable oil with the zest of 1 lemon, lemon juice, ginger, jalapeno, sugar, and salt. store in the refrigerator until ready to use.
  • heat the frying oil in a large skillet over medium-high heat. while the oil is heating, toss the mixed salad greens with the vinaigrette in a mixing bowl, and divide 8 serving plates. arrange the sliced avocado over the salads, and set aside.
  • once the oil is shimmering with heat, fry the crab cakes until golden brown on each side, 2 to 3 minutes per side. briefly drain on a paper towel-lined plate to rid the cakes of excess grease. place a crab cake on top of each salad and serve immediately.

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