lighten up

perfecting the "done before they arrive" party- a work in progress

Categories: Salads and Dressings, Fish and Seafood, Sauces and Such, Supper, Dinner Party, Posted on August 12, 2012 by Sandy Bergsten

 

Move over Maryland. Here is a crab cake that is substantial on the jumbo lump and light on the filler. A perfect summer main following a refreshing chilled soup. This runner-up is a breeze to bring to the table because the cakes must be formed and chilled hours in advance. Ideal for a midweek business dinner that is healthy and light but makes a big splash.

crab cakes

Whisk together the herbs, a touch of mayo, lemon juice and an egg yolk.

crab cakes

Lightly fold in the crab and panko breadcrumbs. Let stand for at least ten minutes to allow it to bind.

crab cakes

Form crab mixture into four equal patties. Press both sides into panko.

crab cakes

Transfer cakes to a waxed-paper-lined baking sheet. Cover and chill at least 1 hour and up to 1 day. Melt a tablespoon of butter and oil in a large skillets over medium-high heat. Carefully add crab cakes to the skillet and cook until golden on both sides.

crab cakes

Top them with a fresh avocado sauce.

crab cakes

Made easy with a whirl of a hand blender.

crab cakes

Serve the crab cakes alongside a salad of mixed greens with a fresh herb vinaigrette.

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