Mendo Crabcakes

By rmulleni

NOTES As a shortcut for the tarragon aioli—or if you’re concerned about possible bacteria in raw eggs—substitute 1 1/2 cups mayonnaise mixed with 1/4 cup chopped fresh tarragon, 1 1/2 to 2 tbsp. minced garlic, 2 tbsp. lemon juice, and hot sauce and salt to taste. Start the cabbage salad first, then make the aioli and crab cakes.

Ingredients

• MAKES 8 first-course or 4 main-dish servings
• Ingredients
• 1 pound shelled cooked crab (about 2 3/4 cups)
• 1 3/4 cups panko (Japanese dried bread crumbs) or other dried bread crumbs
• 1/2 cup finely chopped green onions (including green tops)
• Tarragon aioli (recipe follows; see notes)
• 1/2 About 1/2 cup vegetable oil
• Champagne cabbage salad (recipe follows)

Details

Servings 4
Cooking time 45mins
Adapted from myrecipes.com

Preparation

Step 1

1. Sort through crab; remove and discard any bits of shell. In a bowl, combine crab, 3/4 cup panko, and green onions. Gently mix in 1/2 cup tarragon aioli just until mixture holds together.

2. Press mixture firmly into eight equal patties about 3 inches wide; set slightly apart on waxed paper or foil. Pour remaining panko into a shallow bowl.

3. Pour 1/3 cup oil into a 10- to 12-inch frying pan over medium-high heat. When hot, set each crab cake in panko, then, using a slotted spatula, turn, pressing gently to coat. Transfer crab cakes to pan, working in small batches. Cook until golden brown on the bottom, 3 to 4 minutes; turn gently and cook until browned on the other side and hot in the middle, 3 to 4 minutes longer. Transfer cakes as cooked, in a single layer, to a 12- by 15-inch baking sheet in a 200° oven and add remaining cakes to pan, adding more oil as needed. Discard any remaining panko.

4. Divide champagne cabbage salad evenly among plates. Set crab cakes on salad, add a dollop of tarragon aioli, and serve immediately, passing remaining aioli to add to taste.

PER CRAB CAKE: 138 cal., 31% (43 cal.) from fat; 13 g protein; 4.8 g fat (0.6 g sat.); 9.2 g carbo (0.6 g fiber); 197 mg sodium; 57 mg chol.