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Crab Cakes Recipe

by Global Cookbook

Ingredients

12 ounce Dungeness crabmeat cooked 5 ounce fresh sourdough bread crumbs 1 x egg white 2 Tbsp. mayonnaise 1/2 Tbsp. sambal 2 Tbsp. minced fresh chives 1 x lemon juiced     Salt to taste     Freshly-grnd black pepper to taste 3 Tbsp. vegetable oil 1 bn arugula washed, trimmed

4 Tbsp. unsalted butter divided 1 x shallot chopped 2 x bay leaves 4 x tomatoes peeled, seeded,     and minced 1 x orange juiced 2 Tbsp. minced fresh chives 1 Tbsp. sherry 1/4 c. extra-virgin extra virgin olive oil     Salt to taste     Freshly-grnd black pepper to taste

Directions

1. In a mixing bowl, combine the crab meat with the bread crumbs. Add in the egg white, mayonnaise, sambal, chives, and lemon juice. Season with salt and pepper. Fold the ingredients gently but thoroughly, taking care not to mash the crabmeat. Shape the mix into 4 uniform patties; they should be moist and just hold together.
2. Coat a skillet with vegetable oil and place over medium heat. Fry the crab cakes till browned, about 4 min each side. Serve immediately on a bed of arugula with Brown Butter-Tomato Vinaigrette.
3. Brown Butter-Tomato Vinaigrette: Heat 2 Tbsp. butter in a skillet over medium heat. When foam subsides, add in the shallot and bay leaves. Cook for 1 minute to soften the shallots. Add in the remaining butter and continue to cook till the butter begins to brown, about 3 min. Add in the tomatoes, orange juice, chives, and sherry. Cook for 2 more min just to break down the tomatoes. Whisk in the extra virgin olive oil, season with salt and pepper. Remove from heat and serve hot with Crab Cakes.
4. This recipe yields 2 to 4 servings.

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