Crab Cake Watermelon Salad
Posted on Nov 2, 2022 in thekitchenman's tested recipes | Comments Off on Crab Cake Watermelon Salad
Crab Cake Watermelon Salad
I like to go shopping to the market when looking for some good fresh seafood and the Asian markets here sure do have a lot of good bargains when the seasonal crab supply is plentiful.
The Dungeness Crabs are coming in at $10.50 a pound and are fresh caught and shucked of their meat if you wait around. It sure saves doing it at home sure makes a nice treat.
Cracked cold crab claws are most delish but I like tasty crab cakes more. Once you have your supply make sure the rest of the ingredients are fresh.
Let’s start with;
1 lb fresh shucked crab meat picked over for any shell or cartilage.
1 tbs fresh lemon juice
2 cups warm mashed potatoes…
4 organic egg yolks
1 tsp of Dijon mustard
1/8 tsp of cayenne pepper
1 tsp sea salt
½ fresh black pepper
1/3 cup clarified butter.
Place the picked over crab in a bowl and add the lemon juice and set aside.
In a large bowl combine the mashed potatoes, egg yolks, mustard, cayenne, salt and pepper.
Now fold in the crab meat.
1 lb fresh shucked crab meat picked over for any shell or cartilage.
1 tbs fresh lemon juice
2 cups warm mashed potatoes…
4 organic egg yolks
1 tsp of Dijon mustard
1/8 tsp of cayenne pepper
1 tsp sea salt
½ fresh black pepper
1/3 cup clarified butter.
Place the picked over crab in a bowl and add the lemon juice and set aside.
In a large bowl combine the mashed potatoes, egg yolks, mustard, cayenne, salt and pepper.
Now fold in the crab meat.
Using about a ¼ cup of the mixture, pat and shape into 8 one-inch patties.
In a heavy duty large skillet heat the 2 tbs oil, 3 tbs of butter over medium high heat. Add the crab cakes without crowding.
Fry for approx. 3 minutes each side till well browned.
Fry the remaining cakes using more butter in necessary.
When I serve them may I suggest with some balsamic vinegar, raw honey with olive oil tossed with watermelon, sprouted greens of watercress, pea, radish and spinach pedestal.
Horse radish spiked tartar sauce and diced red chili for the dip.
In a heavy duty large skillet heat the 2 tbs oil, 3 tbs of butter over medium high heat. Add the crab cakes without crowding.
Fry for approx. 3 minutes each side till well browned.
Fry the remaining cakes using more butter in necessary.
When I serve them may I suggest with some balsamic vinegar, raw honey with olive oil tossed with watermelon, sprouted greens of watercress, pea, radish and spinach pedestal.
Horse radish spiked tartar sauce and diced red chili for the dip.
Crabalishus!