Having posted about Lobster Thermidor over Memorial Day weekend this year, I thought I would include crab cakes for Labor Day weekend to bookend the summer (although the season is not yet over, in my book). Also, I figured I should create a digital copy of the recipe (no longer available online) before the print-out becomes completely unreadable.
I don’t use any peppers as the recipe suggests, nor do I always use sourdough bread crumbs. Rarely do I splurge on lump meat; the less expensive claw meat works just fine. And I prefer Louisiana’s Crystal sauce over Tabasco. But the surprising thing here is just how much the saffron vinaigrette tastes like more traditional accompaniment to crab cakes, tartar sauce! Clever and delicious.
Should you be in the mood for more crab, look to Molly O’Neill’s wonderful Couscous and Crab Salad with Cucumber and Mint.
Do enjoy!
Crab Cakes with Saffron Vinaigrette
Ingredients
1 LB jumbo lump blue crab meat
One large egg, beaten
One large egg yolk, beaten
1 1/2 teaspoons minced garlic
1 1/2 tablespoons chopped onion
1 1/2 tablespoons chopped red bell pepper
1 1/2 tablespoons chopped green bell pepper
3/4 teaspoon coarse salt
1 1/2 teaspoons fresh thyme leaves
2 pinches finely chopped fresh Rosemary leaves
1/2 cup dried sourdough bread crumbs
Tabasco, to taste
6 tablespoons extra virgin olive oil
Crab Cakes with Saffron Vinaigrette
Ingredients
1 LB jumbo lump blue crab meat
One large egg, beaten
One large egg yolk, beaten
1 1/2 teaspoons minced garlic
1 1/2 tablespoons chopped onion
1 1/2 tablespoons chopped red bell pepper
1 1/2 tablespoons chopped green bell pepper
3/4 teaspoon coarse salt
1 1/2 teaspoons fresh thyme leaves
2 pinches finely chopped fresh Rosemary leaves
1/2 cup dried sourdough bread crumbs
Tabasco, to taste
6 tablespoons extra virgin olive oil
Saffron Vinaigrette (recipe follows)
Chives, cut into 2-inch lengths, for garnish
1/4 cup peeled, seeded, and diced tomato, for garnish
Method
Heat oven to 373 five degrees. Line a baking sheet with a Silpat (French non-stick baking mat). In a medium bowl, combine crab, egg, egg yolk, garlic, onion, red and green pepper, salt, thyme, rosemary, bread crumbs, Tabasco and three tablespoons olive oil. Cover and chill for at least 10 minutes. Shape into five 2-inch thick cakes. Set aside.
In a heavy-bottomed sauté pan, heat remaining 3 tablespoons olive oil over medium high heat. Add crab cakes. And sauté until lightly browned, about two minutes per side. Remove from sauté pan and place unprepared baking sheet. Transfer to oven and bake until heated through, about 7 minutes.
Drizzle plates with saffron vinaigrette. Garnish plates with chives and diced tomato. Top with crab cakes.
Saffron Vinaigrette
Makes 1/2 cup
3 tablespoons lemon juice
1 tablespoon Dijon mustard
1 teaspoon sugar
Pinch saffron, preferably Spanish
3 tablespoons extra virgin olive oil
5 tablespoons vegetable oil
Freshly ground black pepper, to taste
In a small food processor, combine lemon juice, mustard, sugar, and saffron. Blend until uniform in color. Slowly add oils and pepper, pulsing to combine.
Chives, cut into 2-inch lengths, for garnish
1/4 cup peeled, seeded, and diced tomato, for garnish
Method
Heat oven to 373 five degrees. Line a baking sheet with a Silpat (French non-stick baking mat). In a medium bowl, combine crab, egg, egg yolk, garlic, onion, red and green pepper, salt, thyme, rosemary, bread crumbs, Tabasco and three tablespoons olive oil. Cover and chill for at least 10 minutes. Shape into five 2-inch thick cakes. Set aside.
In a heavy-bottomed sauté pan, heat remaining 3 tablespoons olive oil over medium high heat. Add crab cakes. And sauté until lightly browned, about two minutes per side. Remove from sauté pan and place unprepared baking sheet. Transfer to oven and bake until heated through, about 7 minutes.
Drizzle plates with saffron vinaigrette. Garnish plates with chives and diced tomato. Top with crab cakes.
Saffron Vinaigrette
Makes 1/2 cup
3 tablespoons lemon juice
1 tablespoon Dijon mustard
1 teaspoon sugar
Pinch saffron, preferably Spanish
3 tablespoons extra virgin olive oil
5 tablespoons vegetable oil
Freshly ground black pepper, to taste
In a small food processor, combine lemon juice, mustard, sugar, and saffron. Blend until uniform in color. Slowly add oils and pepper, pulsing to combine.
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