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Friday, October 18

Crab cakes & escarole salad

1 tablespoon +
1/3 cup
Crabmeat, cooked, picked over for shell fragments, squeeze to remove excess water
1 pound
Bread crumbs, fresh fine white
½ cup
2 teaspoons
Pepper, freshly ground
½ teaspoon +
¼ teaspoon
Green onions, white and green parts finely chopped
Dijon mustard
2 teaspoons
Lemon juice
Butter, unsalted
2 tablespoons
Escarole, torn into bite-sized pieces
2 heads
  1. In a bowl, lightly beat the eggs. 
  2. Add 1 tablespoon mayonnaise, crab, bread crumbs, salt, ½ teaspoon pepper, and green onions. 
  3. Stir with a fork until well mixed. 
  4. Divide the mixture into eight equal portions, and gently form each portion into a small patty. 
  5. In a small bowl, whisk together 1/3 cup mayonnaise, mustard, juice, and ¼ teaspoon pepper until smooth. 
  6. In a large frying pan, melt the butter over medium-low heat. 
  7. Working in batches if necessary, add the crab cakes, and cook without moving until golden brown on the first side, about 4 minutes. 
  8. Turn, and cook until golden brown on the second side, about 3 to 4 minutes. 
  9. Arrange the escarole on plates, and place the crab cakes on top. 
  10. Drizzle with the dressing, and serve. 
Yield: 4
Recipe from Williams-Sonoma Salad of the Day by Georgeanne Brennan

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