No more talk about cold weather, it is finally spring! The crabapple trees are flowering, the lilacs are in bloom, I’ve been hiking, and the lawn has been mowed twice!
I made these crab cakes a couple of weeks ago, and I think they are restaurant quality–or at least guest quality! So, a story. I was excited to find a pound of crabmeat in the fish section of the supermarket for $10. And it wasn’t until I looked at the label, and noticed it was claw meat, not lump crabmeat. That container was another $10. I’d definitely splurge if serving guests, but if it’s just dinner for the family, the claw meat is a good, less expensive substitute. Perhaps not as flavorful, but it was still delicious.
So being springtime, before it gets too warm, make a batch of these and have an al fresco evening with crab cakes atop fresh lettuce and a crisp glass of white wine. You won’t be sorry!
Crab Cakes with Buttermilk Ranch Dressing
This recipe originally appeared in the April 2014 issue of Cooking Light magazine.
Yield: Serves 4 (serving size: 2 crab cakes and 2 tablespoons dressing)
Crab cakes
1/4 cup chopped fresh chives
1 tablespoon canola mayonnaise
1 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1/4 teaspoon freshly ground black pepper
1 large egg, lightly beaten
2/3 cup panko (Japanese breadcrumbs)
1 pound lump crabmeat, shell pieces removed
3 tablespoons canola oil, divided
Dressing
1/3 cup whole buttermilk
1 tablespoon canola mayonnaise
1 teaspoon fresh lemon juice
1/4 teaspoon freshly ground black pepper
1 small garlic clove, grated
1 tablespoon chopped fresh chives, divided
1 1/2 teaspoons minced fresh parsley, divided
1 teaspoon minced fresh dill, divided
Bibb lettuce leaves
Preparation
1. To prepare crab cakes, combine first 6 ingredients (through egg) in a medium bowl, stirring well with a whisk. Stir in panko. Add crabmeat; stir gently to combine. Let mixture stand for 10 minutes.
2. Divide crab mixture into 8 equal portions; gently shape each portion into a 3/4-inch-thick patty. Heat a large nonstick skillet over medium-high heat. Add 1 1/2 tablespoons canola oil to pan; swirl to coat. Add 4 patties to pan; cook 3 to 4 minutes on each side or until golden. Remove patties from pan; keep warm. Repeat procedure with remaining 1 1/2 tablespoons canola oil and remaining 4 patties.
3. To prepare dressing, combine buttermilk and next 4 ingredients (through garlic), stirring with a whisk. Stir in 1 1/2 teaspoons chives, 3/4 teaspoon parsley, and 1/2 teaspoon dill. Arrange lettuce leaves on a platter; top with crab cakes. Spoon dressing over crab cakes; sprinkle with remaining 1 1/2 teaspoons chives, remaining 3/4 teaspoon parsley, and remaining 1/2 teaspoon dill.
MVK’s Endorsement of the Week
I feel as if I’m the last person in the country who has never been to a Trader Joe’s grocery store—until last weekend! For months, I’ve been waiting with excitement for the first Trader Joe’s to open in Vermont. Crazy me, because my day plans had changed, I went up on Day Two at 1 p.m., prime lunch hour! And thought I would do a week’s worth of grocery shopping! It was incredibly busy, with people more window shopping than food shopping, but I made it through the aisles and wasn’t disappointed. Prices were extremely fair and I ended up getting most everything on my list! I also like that there isn’t a lot of variety; even though I love food and love to cook, sometimes I’m overwhelmed by the choices for just one product in the grocery store. The location is away from my regular route, but I have a feeling I’ll be taking the long way home and stopping by after work during the week to get groceries!