It’s finally GREEN outside!
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!
