Recipes: Spring ingredients for a classic crab cake

03/19/2014 12:00 AM

03/17/2014 5:50 PM

To help get us in the mood for spring, we’ve given a seasonal makeover to the classic crab cake.

We started by adding the fresh flavor of shredded zucchini. It melts into the bolder flavors of the other ingredients, yet still keeps the crab cakes tasting light. For a binder, we skipped the usual bread and instead used mashed potato, which gives the finished crab cakes a light and fresh texture. For a topping, we created a simple lime aioli, which lends a vibrant tang.

This recipe comes together quickly, but also is do-ahead easy. The patties can be prepped up to a day ahead, then refrigerated until ready to fry.

RECIPE

Crab cakes with lime aioli

Prep time: 45 minutes, including chill time

Cook time: 28 minutes (for three batches)

Makes 10

INGREDIENTS

1 medium potato

1 medium zucchini

16 ounces lump crab meat, drained

1/2 cup breadcrumbs

1 whole egg, lightly beaten, plus 2 egg yolks

Kosher salt and ground black pepper

2 cloves garlic, finely minced

1 tablespoon Dijon mustard

Zest and juice of 1 lime

1 tablespoon white wine vinegar or white balsamic vinegar

1/2 cup extra-virgin olive oil

All-purpose flour, for dredging

2 tablespoons vegetable oil

INSTRUCTIONS

Poke the potato all over with a fork. Microwave on high until completely tender, 6 to 10 minutes depending on your microwave. Allow the potato to cool until easily handled, then peel and mash.

While the potato cooks and cools, shred the zucchini on the largest holes of a box grater. Place shreds in a clean kitchen towel and squeeze over the sink to remove any excess liquid.

In a large bowl, combine the zucchini, crab, breadcrumbs, whole egg, and cooled mashed potato along with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir gently just until combined. Using 1/2 cup of the mixture at a time, form 10 patties, putting them on a plate. Refrigerate for 30 minutes.

Meanwhile, in small bowl, whisk together the garlic, 2 egg yolks, mustard, lime juice and zest, and vinegar. In a slow stream, drizzle in the olive oil while whisking continuously. Season with salt and pepper.

After the cakes have chilled, dredge them thoroughly in flour.

In a large skillet over medium-high, heat the oil. Add the cakes, working in batches if necessary, and cook for 3 minutes per side, or until golden brown and cooked through. Serve with the aioli.

Per serving: 230 calories; 16 g fat (2.5 g sat.; 0 g trans fats); 90 mg chol.; 9 g carb.; 1 g fiber; 1 g sugar; 12 g protein; 350 mg sodium.

Entertainment Videos

 

Join the Discussion

The Sacramento Bee is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere on the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

Terms of Service