lighten up
perfecting the "done before they arrive" party- a work in progress
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.
Whisk together the herbs, a touch of mayo, lemon juice and an egg yolk.
Lightly fold in the crab and panko breadcrumbs. Let stand for at least ten minutes to allow it to bind.
Form crab mixture into four equal patties. Press both sides into panko.
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.
Top them with a fresh avocado sauce.
Made easy with a whirl of a hand blender.
Serve the crab cakes alongside a salad of mixed greens with a fresh herb vinaigrette.
Wherever I find myself, I’m happiest with a full dining room table. As a former professional chef and caterer I want to share what I’ve learned over the past three decades of entertaining. On this site you’ll find tricks of the trade to help even the most harried of you pull off a seemingly seamless fête. Come join the conversation!