Crab Cakes with Warm Black Truffle Vinaigrette
Courtesy of CanolaInfo
Servings: 6
Prep Time: 15 Min.
Cook Time: 9 Min.
Prep Time: 15 Min.
Cook Time: 9 Min.
What you need:
* 2 Tbsp. canola oil
* 1 red bell pepper, small, seeded and finely chopped
* 2 celery ribs, finely chopped
* 2 Tbsp. roasted garlic, mashed
* 1/4 c. green onion, chopped
* 1 lb. jumbo lump crabmeat, cleaned for shells
* 3/4 c. fresh bread crumbs
* 2 Tbsp. canola mayonnaise
* 1 Tbsp. Dijon mustard
* 2 eggs, beaten
* 1/4 c. parsley, chopped
* 1/4 c. chives, chopped
* 1 lemon, zest and juice
* 1/4 tsp. cayenne 1 mL
* 1/4 tsp. salt 1 mL
* 1/4 tsp. pepper 1 mL
* 2 c. Panko (Japanese bread crumbs)
* 1/4 c. canola oil
* warm black truffle vinaigrette
* 1 red bell pepper, small, seeded and finely chopped
* 2 celery ribs, finely chopped
* 2 Tbsp. roasted garlic, mashed
* 1/4 c. green onion, chopped
* 1 lb. jumbo lump crabmeat, cleaned for shells
* 3/4 c. fresh bread crumbs
* 2 Tbsp. canola mayonnaise
* 1 Tbsp. Dijon mustard
* 2 eggs, beaten
* 1/4 c. parsley, chopped
* 1/4 c. chives, chopped
* 1 lemon, zest and juice
* 1/4 tsp. cayenne 1 mL
* 1/4 tsp. salt 1 mL
* 1/4 tsp. pepper 1 mL
* 2 c. Panko (Japanese bread crumbs)
* 1/4 c. canola oil
* warm black truffle vinaigrette
What to do:
1. In a large skillet, heat 2 Tbsp of canola oil over high heat. Sauté pepper and celery until the vegetables begin to soften, about 2 minutes. Reduce the heat to medium and add the garlic and green onions. Stir and cook for 1 minute. Remove from heat and cool.
2. In a bowl, combine the sautéed vegetables, crab meat, fresh bread crumbs, mayonnaise, mustard, eggs and half the parsley and chives. Mix well and add the lemon zest, juice, cayenne, salt and pepper. Form into cakes with your hands, each about 3 inches in diameter and 1/4 inch thick (you should have 12 to 14 cakes). Dip the top and bottom lightly into the panko. Refrigerate on a sheet pan lined with wax paper until ready to cook.
3. In a large skillet, heat canola oil over medium-high heat. Add the crab cakes and fry for 3 minutes on each side. Put 2 crab cakes each on 6 plates and drizzle with warm black truffle vinaigrette. Garnish with the remaining parsley and chives.
* Recipe courtesy of The Culinary Institute of America and CanolaInfo.
2. In a bowl, combine the sautéed vegetables, crab meat, fresh bread crumbs, mayonnaise, mustard, eggs and half the parsley and chives. Mix well and add the lemon zest, juice, cayenne, salt and pepper. Form into cakes with your hands, each about 3 inches in diameter and 1/4 inch thick (you should have 12 to 14 cakes). Dip the top and bottom lightly into the panko. Refrigerate on a sheet pan lined with wax paper until ready to cook.
3. In a large skillet, heat canola oil over medium-high heat. Add the crab cakes and fry for 3 minutes on each side. Put 2 crab cakes each on 6 plates and drizzle with warm black truffle vinaigrette. Garnish with the remaining parsley and chives.
* Recipe courtesy of The Culinary Institute of America and CanolaInfo.
Nutritional information:
Calories: 490; Total Fat: 25g; Saturated Fat: 3g; Cholesterol: 115mg; Total Carbs: 42g; Fiber: 4g; Sugar: 4g; Protein: 25g; Sodium: 680mg;