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Ingredients
- Lemon Cilantro Sauce
- ◦3 large garlic cloves
- ◦2 cups fresh cilantro
- ◦1/2 cup fresh flat leaf (Italian) parsley
- ◦1/4 cup sherry vinegar
- ◦1/3 cup olive oil
- ◦1/4 teaspoon cayenne
- ◦juice of 1 lemon
- ◦ jalapeño
- Crab Cakes
- ◦8 oz fresh Dungeness crab meat (or your favorite crab), cooked
- ◦4 tablespoons celery, finely diced
- ◦2 tablespoons chopped fresh cilantro
- ◦1 tablespoon chopped fresh parsley
- ◦1 tablespoon minced jalapeño
- ◦3 garlic cloves minced
- ◦zest of 1 lemon
- ◦3 tablespoons mayonnaise
- ◦1 cup panko breadcrumbs
- ◦2 tablespoons olive oil
- ◦2 cups fresh pea sprouts (or fresh micro greens)
- ◦2 avocados, sliced
Preparation
Step 1
Lemon Cilantro Sauce
Using a food processor, finely chop the garlic. Add cilantro, parsley, sherry vinegar, oil, cayenne, lemon juice and 1/2 teaspoon salt, and pulse until herbs are finely chopped. Set aside or store tightly sealed in the refrigerator. Can be made a day or two in advance.
Crab Cakes:
Pick through the crab meat and remove all shells. Gently squeeze the crab meat to remove excess liquid. Combine the crab, celery, cilantro, parsley, jalapeño, garlic, and lemon zest in a bowl and stir. Add the mayonnaise and stir until it is well incorporated. Diving the mixture into 4 portions, form patties. If you have a 2 inch ring mold, that helps to form even patties, 2 inches wide and about 1 1/2 inches high. Refrigerate at least 30 minutes or until ready to cook and serve.
Heat a skillet over medium-high heat. Pat the tops and bottoms of the crab cakes with the panko crumbs. Heat olive oil in the skillet, add the crab cakes and cook for about 2-3 minutes per side, until the cakes are golden brown on both sides. If you wish, you can cook the second side by placing in a 350º oven for the last 3 minutes.
To serve, place one crab cake on a teaspoon of the sauce. Toss pea sprouts in a few tablespoons of the sauce and place on the plate. Top sprouts with avocado slices and drizzle a bit of the sauce on top. Serve immediately.