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MINI-CRAB CAKES WITH CHERRY TOMATO & COR




Source of Recipe


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List of Ingredients








1 pound lump crabmeat, picked over
1 tablespoon fresh lemon juice
1/2 cup plain dry bread crumbs
1 large egg
1/4 cup plus 1 tablespoon mayonnaise
2 scallions, trimmed and minced
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon dry mustard
Salt and freshly ground black pepper
2 tablespoons unsalted butter
2 tablespoons canola or safflower oil
6 cups salad greens

Directions:

Put the crabmeat in a medium bowl, sprinkle with the lemon juice, and gently toss.

In a large bowl, mix together the bread crumbs, egg, mayonnaise, scallions, parsley, mustard, and salt and pepper to taste. Add the crabmeat and mix together gently.

Shape into small patties, about 1 inch thick and 2 inches wide, and place on a baking sheet. Cover with plastic wrap and refrigerate for at least an hour.

Heat 1 tablespoon each of the butter and oil in a large skillet over medium-high heat and cook half of the crab cakes until golden, 3 to 5 minutes per side. Drain on paper towels. Heat the remaining butter and oil and repeat with the rest of the crab cakes.

To serve, divide the salad greens among 6 plates. Top each plate with 3 crab cakes and spoon the salsa over them.

Serves 6: Makes 18 crab cakes.


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In addition to crab cakes, this salsa is delicious with corn chips or crudites.

CHERRY TOMATO & CORN SALSA

Ingredients:

2 ears fresh corn, husked
2 cups cherry tomatoes, coarsely chopped
1/2 medium red onion, finely diced
2 scallions, trimmed and minced
1 1/2 tablespoons capers, drained
1 tablespoons balsamic vinegar
1 teaspoon ground cumin
1 teaspoon hot sauce, or to taste

Directions:

Bring a large pot of water to a boil. Add the corn, return to the boil, and cook for 5 minutes. Lift the corn from the water and set aside to cool. When cool enough to handle, scrape the kernels off the cobs with a small, sharp knife and transfer to a large bowl.

Add the tomatoes, onion, scallions, capers, vinegar, cumin and hot sauce and toss gently.

Cover and refrigerate for at least 2 hours before serving. The salsa will keep in the refrigerator for up to 3 days.

Makes about 3 cups.


Recipe