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cakes fresh chives canola mayonnaise lemon rind lemon juice freshly ground black pepper egg lump crabmeat canola oil dressing buttermilk canola mayonnaise lemon juice freshly ground black pepper garlic fresh chives fresh parsley fresh dill
Viewed: 55 - Published at: 5 years agoIngredients
- Crab cakes:
- 1/4 cup chopped fresh chives
- 1 tablespoon canola mayonnaise
- 1 teaspoon grated lemon rind
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon freshly ground black pepper
- 1 large egg, lightly beaten
- 2/3 cup panko (Japanese breadcrumbs)
- 1 pound lump crabmeat, shell pieces removed
- 3 tablespoons canola oil, divided
- Dressing:
- 1/3 cup whole buttermilk
- 1 tablespoon canola mayonnaise
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon freshly ground black pepper
- 1 small garlic clove, grated
- 1 tablespoon chopped fresh chives, divided
- 1 1/2 teaspoons minced fresh parsley, divided
- 1 teaspoon minced fresh dill, divided
- Bibb lettuce leaves
Method
- To prepare crab cakes, combine first 6 ingredients (through egg) in a medium bowl, stirring well with a whisk. Stir in panko. Add crabmeat; stir gently to combine. Let mixture stand for 10 minutes.
- Divide crab mixture into 8 equal portions; gently shape each portion into a 3/4-inch-thick patty. Heat a large nonstick skillet over medium-high heat. Add 1 1/2 tablespoons canola oil to pan; swirl to coat. Add 4 patties to pan; cook 3 to 4 minutes on each side or until golden. Remove patties from pan; keep warm. Repeat procedure with remaining 1 1/2 tablespoons canola oil and remaining 4 patties.
- To prepare dressing, combine buttermilk and next 4 ingredients (through garlic), stirring with a whisk. Stir in 1 1/2 teaspoons chives, 3/4 teaspoon parsley, and 1/2 teaspoon dill. Arrange lettuce leaves on a platter; top with crab cakes. Spoon dressing over crab cakes; sprinkle with remaining 1 1/2 teaspoons chives, remaining 3/4 teaspoon parsley, and remaining 1/2 teaspoon dill.
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