Crab Cakes With Mango Slaw And Lemon Vinaigrette
From sosousme 14 years ago
- 30 to make
- Serves 8
Whenever Dungeness crab is in season, I try to use it in as many delicious ways as I can; crab cakes are always a favorite, and there are so many ways to make them. I always like to have the crab "shine" so I stay away from too many binders and fillers. Read more This dish would make a great first course for a dinner party, or make it for 4 and have it for a nice light lunch. Either way, it's deliciously crabby! See less
Ingredients
- For the crab Cakes: shopping list
- 1/4 of a red bell pepper, finely diced shopping list
- 1/4 of a yellow bell pepper, finely diced shopping list
- 1 teaspoon extra virgin olive oil shopping list
- 1 pound Dungeness crab meat, (or whichever crab you have available, if not fresh crab, buy a good quality canned crab meat in the refrigerated section of your supermarket. DO NOT buy the canned crab they sell on the shelves) shopping list
- 1/4 cup toasted pine nuts (these added additional sweetness and a surprise crunch) shopping list
- 1 - 2 tablespoons minced fresh tarragon shopping list
- 2 tablespoons fresh minced Italian parsley shopping list
- 3 green onions, finely diced shopping list
- 1/3 cup mayonnaise (I use low-fat) shopping list
- Squeeze of fresh lemon juice shopping list
- 1 cup panko, or as needed shopping list
- For the Slaw: shopping list
- 1/2 of a head of green cabbage, finely sliced (I use a mandolin) shopping list
- 1 mango, peeled and finely sliced and cut into matchstick pieces (same as above, using the mandolin to insure even piece) shopping list
- 1/2 peeled jicama, finely sliced into matchstick pieces shopping list
- 3 tablespoons diced red pepper shopping list
- 2 tablespoons minced green onion (use the whole onion, green and white) shopping list
- 1 teaspoon finely minced fresh ginger shopping list
- Chopped cilantro, optional shopping list
- For the vinaigrette shopping list
- 1/4 cup fresh squeezed lemon juice shopping list
- 1/3 cup extra virgin olive oil shopping list
- 1 teaspoon sugar shopping list
- 1 teaspoon Dijon mustard shopping list
- salt and freshly ground pepper, to taste shopping list
How to make it
- In a small saute pan, heat the oil, add the minced peppers and saute until just softened. Allow to cool.
- In a large bowl, combine the crab meat, pine nuts, tarragon, parsley, cooled bell peppers, green onion, mayonnaise, lemon juice and 1/2 cup of the panko. Mix together well. (It should just hold together). Form into 8 balls, and roll in remaining panko to coat. Flatten slightly into disks and fry in olive oil until browned, turning once. (Because these are so full of crab, avoid turning more than once so they don't fall apart). Set-aside.
- Meanwhile, in a small bowl whisk together the ingredients for the vinaigrette. Combine the slaw ingredients in a large bowl, pour the dressing over and toss to combine. (This can be made up to a day in advance to allow the flavors to "marry" but is still excellent fresh).
- To serve: Place a mound of slaw on a plate; set a crab cake jauntily askew and serve with a fresh slice of lemon, if desired.
- Per Serving: 244 Calories, 15g Fat (2g Sat, 8g Mono, 3g Poly); 13g Protein; 30g Carbohydrate; 4g Dietary Fiber; 48mg Cholesterol; 370mg Sodium.
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