Snow crab cakes with crisp salad and lemon caper dressing
Prep
20 min
Total
50 min
Serves
2
Restaurant-quality seafood, served at home.
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Ingredients
Little Gem or Baby Romaine lettuce, sliced
Radicchio, thinly sliced
avocado
lemon wedges, (optional)
Snow Crab Cakes
1
clove garlic, minced
1/4
cup mayonnaise
1 1/2
cups cooked snow crabmeat, lightly packed (about 4 sides worth)
8
saltine crackers, crushed
2
green onions, thinly sliced
1
egg, beaten
1/3
cup panko breadcrumbs
canola oil, for frying
Lemon Caper Dressing
1/2
cup mayonnaise
1/4
cup milk
1
tsp lemon zest
1
Tbsp lemon juice
1
Tbsp finely chopped capers
salt and pepper, TT
Instructions
- In a bowl, combine mayonnaise and garlic.
- Add crab meat, saltine crumbs and green onions; stir just to combine.
- Separate the mixture into 4 equal portions and form them into cakes.
- In a different bowl, whisk together an egg and salt. Add panko to another bowl.
- Dip the patties first into egg mixture, then into breadcrumbs.
- Refrigerate for a minimum 30 minutes.
- While they’re cooling in the fridge, you can jump on your lemon caper dressing. In a bowl, whisk together mayonnaise, milk, lemon zest, lemon juice, capers, salt and pepper.
- Take a small non-stick skillet and heat 1/2 inch (1 cm) of canola oil to 350F.
- Fry the cakes, flipping occasionally until they’re golden brown. Transfer to paper-towel lined plate to drain.
- Lastly, arrange the lettuce, radicchio and avocado on two plates.
- Drizzle the salad with dressing and top with the crab cakes and drizzle a bit more!
- Serve with lemon and don’t forget to pair it with your favourite white wine for a fun and fresh Spring favourite.