Pan Fried Crab Cakes Recipe
romesco coulis, brussels sprout slaw, chimichurri, roasted almond, ikura salmon roe
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Ingredients
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Crab Cakes
Method
Preparation
Making the Crab Cakes
Gently fold in the crab meat and breadcrumbs until just combined. Season with salt and pepper. Form into patties.
Frying the Crab Cakes
Heat olive oil in a large skillet over medium heat. Add crab cakes and cook until golden brown, about 4-5 minutes per side. Remove and set aside.
Making the Romesco Coulis
In a blender, combine roasted red peppers, toasted almonds, minced garlic, red wine vinegar, olive oil, salt, and pepper. Blend until smooth.
Preparing the Brussels Sprout Slaw
In a large bowl, combine shredded brussels sprouts, carrots, and red cabbage. Drizzle with olive oil and lemon juice, and season with salt and pepper. Toss to combine.
Making the Chimichurri
In a bowl, mix together parsley, minced garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper. Set aside.
Plating
On a plate, place the Brussels sprout slaw, top with a crab cake, drizzle with romesco coulis, and garnish with chimichurri, toasted almonds, and ikura salmon roe.