Crab cakes on toasted garlic quinoa
It was christineteo and Trevor's last day in NC, so we decided to stay home and cook. The menu was 1)Crab cakes with toasted garlic quinoa, 2) Pasta with chicken, mushrooms, and broccolini, and Trev's and Christine's favorite desserts, apple tart and hazelnut gelato. Unfortunately, it being a weeknight, I didn't have time to make desserts, so I got the apple tart and gelato from Weaver St. Market instead. The quinoa was cooked in the same way I did in my earlier LJ entry, so here's the recipe for the crab cakes. I modified it from Ina Garten's crab cake recipe by replacing mayonnaise with Greek yogurt, fresh peppers with roasted peppers, skipped the Old Bay seasoning and Worchestershire sauce, added spring onion. Ok, that's a whole load of modifications!!
Crab cake on a bed of toasted quinoa
Ingredients
Part A
2 tablespoons unsalted butter
2 tablespoons olive oil
2 shallots
1 1/2 cups finely diced celery (4 stalks)
1/2 cup small diced roasted red pepper
1/4 cup minced fresh flat-leaf parsley
1 tablespoon capers, drained
1/2 tsp cayenne
1/4 tsp paprika
1 tbs soy sauce
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Part B
1/2 pound crabmeat (Phillips brand canned claw meat)
1/2 cup plain dry bread crumbs
2 sprigs spring onion, finely chopped
1/2 cup Greek yogurt
3 teaspoons Dijon mustard
2 extra-large eggs, lightly beaten for frying
Place all the ingredients in Part A into a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature. In a large bowl, mix ingredients in Part B together. Add the cooked mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into bite-sized crab cakes.
Heat the olive oil for frying over medium heat in a large saute pan. Add the crab cakes and fry for 4 to 5 minutes on each side, until browned. Drain on paper towels; keep them warm in a 250 degree oven and serve hot. I served it with the toasted quinoa but I suppose they'll go nicely in sandwiches, or be a nice complement to a salad.
And here's a picture of how small the crab cakes actually are!!!
Crab cake with quinoa along with pasta with broccolini and chicken
Crab cake on a bed of toasted quinoa
Ingredients
Part A
2 tablespoons unsalted butter
2 tablespoons olive oil
2 shallots
1 1/2 cups finely diced celery (4 stalks)
1/2 cup small diced roasted red pepper
1/4 cup minced fresh flat-leaf parsley
1 tablespoon capers, drained
1/2 tsp cayenne
1/4 tsp paprika
1 tbs soy sauce
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Part B
1/2 pound crabmeat (Phillips brand canned claw meat)
1/2 cup plain dry bread crumbs
2 sprigs spring onion, finely chopped
1/2 cup Greek yogurt
3 teaspoons Dijon mustard
2 extra-large eggs, lightly beaten for frying
Place all the ingredients in Part A into a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature. In a large bowl, mix ingredients in Part B together. Add the cooked mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into bite-sized crab cakes.
Heat the olive oil for frying over medium heat in a large saute pan. Add the crab cakes and fry for 4 to 5 minutes on each side, until browned. Drain on paper towels; keep them warm in a 250 degree oven and serve hot. I served it with the toasted quinoa but I suppose they'll go nicely in sandwiches, or be a nice complement to a salad.
And here's a picture of how small the crab cakes actually are!!!
Crab cake with quinoa along with pasta with broccolini and chicken