Crab cakes with green salad
Votes: 1
Time: 45 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Crab cakes with green salad - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Crab cakes
- 1 cup coarsely crushed saltine crackers (about 90g)
- 1 large egg, beaten
- 1/2 cup mayonnaise
- 1 tsp Worcestershire sauce
- 1 teaspoon freshly squeezed lemon juice
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped celery leaves
- 1/4 teaspoon celery seeds
- 1 teaspoon mustard powder
- 1/4 tsp chili powder (See the recipe for the chili pepper spice mix here)
- Coarse salt and freshly ground pepper
- 450 g crab meat or imitation crab meat
- 6 tbsp (85 g) butter, melted
Sauce
- 1 cup mayonnaise
- Juice of 1/2 lemon
- 3 tablespoons chopped pickled cucumbers
- 1 tbsp Worcestershire sauce
- 1/2 tsp hot sauce
- 2 green onions, cut into rings
- Coarse salt and freshly ground pepper
Salad
- 1 large head of lettuce, coarsely chopped
- 4 small heads red or white endive (chicory), each cut lengthwise into quarters
- 1 cup cherry tomatoes, each cut in half
- 4 inner celery stalks, leaves coarsely chopped, stalks diced
- 4 feathers green onions, cut in half lengthwise, then cut into 4 cm strips
- 1/2 cup fresh chervil, tarragon, and/or dill leaves
- 1/2 cup fresh parsley leaves
- 1/4 cup olive oil
- Coarse salt and freshly ground pepper
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Recipes with similar ingredients: crackers, eggs, mayonnaise, Worcestershire sauce, lemon juice, parsley, celery, celery seeds, mustard powder, chili seasoning, crab meat, pickled cucumber, hot sauce, green onions, lettuce, endive salad
Cooking the dish according to the recipe:
- Prepare crab cakes: Place half of the cracker crumbs in a large bowl. Add the egg, mayonnaise, Worcestershire sauce, lemon juice, parsley, celery leaves and seeds, mustard powder, chili pepper, 1/2 teaspoon salt, and pepper to taste. Add the crab meat and mix gently. Form the meatballs into six patties. Transfer the remaining cracker crumbs to a plate and roll the patties in the crumbs. Transfer the patties to a baking sheet, cover with plastic wrap, and chill until firm, 2 to 6 hours.
- Prepare the sauce: Combine mayonnaise, lemon juice, pickles, Worcestershire sauce, hot sauce, and green onions in a bowl. Season with salt and pepper. Cover and refrigerate until serving.
- Preheat oven to 230°C. Drizzle the patties with melted butter and place in the top rack of the oven. Bake until golden brown, 15-20 minutes.
- Meanwhile, prepare the salad: Combine the lettuce, endive, tomatoes, celery, green onions, chervil, and parsley in a large bowl. Add olive oil, salt, and pepper to taste and toss gently. Serve the crab cakes with the sauce and salad.
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