Crab Cakes
Servings: 16
Calories: 141kcal
Ingredients
caper-tartar sauce
- ½ cup mayonnaise
- ¼ cup sour cream
- ½ lemon zested and juiced
- 2 tablespoons minced capers
- salt and pepper to taste
crab cakes
- 1 pound lump crabmeat
- 2 roasted piquillo peppers, seeded and diced
- 1 ear sweet corn kernels
- 1 garlic clove, minced
- ⅓ cup panko breadcrumbs
- ¼ cup mayonnaise
- 1 egg, lightly beaten
- 1 tablespoon minced tarragon
- 2 teaspoons thinly sliced chives
- ½ lemon zested and juiced
- salt and pepper to taste
- 4 tablespoons unsalted butter, divided
- micro-greens, optional
- edible flowers, optional
Instructions
- Place all caper tartar sauce into a mixing bowl and whisk together. Set aside.
- Preheat broiler.
- Place all crab cake ingredients into a bowl and gently fold together until everything is evenly mixed together, but do not over mix.
- Melt 2 tablespoons of butter in a large skillet, over medium heat.
- Drop 6 (⅓ cup sized) mounds of crab mixture into the skillet, at least 1/2 inch apart and cook for about 5 minutes or until a crust begins to form on the bottom.
- Remove from heat and place in the oven, under the broiler. Broil for 2 to 3 minutes or until the crab cakes have browned on top. Repeat with remaining crab mixture.
- Serve crab cakes topped with micro-greens and edible flowers, with caper tartar sauce.
Nutrition
Calories: 141kcal | Carbohydrates: 2g | Protein: 6g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 36mg | Sodium: 355mg | Potassium: 92mg | Fiber: 1g | Sugar: 1g | Vitamin A: 185IU | Vitamin C: 7mg | Calcium: 28mg | Iron: 1mg