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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