Pan Roasted Crabcake Recipe
Caramelized onion-ginger crème, fennel-apple slaw, upland cress
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Ingredients
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Crabcake
Caramelized Onion-Ginger Crème
Fennel-Apple Slaw
Garnish
Method
Crabcake Preparation
- 1
Mix the Crabcake Ingredients
In a large bowl, gently combine the lump crab meat, mayonnaise, Dijon mustard, Old Bay seasoning, breadcrumbs, egg, salt, and black pepper. Mix until just combined, being careful not to break up the crab meat too much.
- 2
Form the Crabcakes
Divide the mixture into equal portions and form into patties, about 3 inches in diameter. Place the patties on a plate and refrigerate for at least 30 minutes to firm up.
- 3
Pan-Roast the Crabcakes
In a large skillet, heat olive oil over medium heat. Once hot, add the crabcakes and cook for about 4-5 minutes on each side, or until golden brown and cooked through. Remove from skillet and keep warm.
Caramelized Onion-Ginger Crème Preparation
- 4
Caramelize the Onion
Slice the onion thinly. In a small saucepan, heat a tablespoon of olive oil over medium heat. Add the sliced onion and cook, stirring frequently, until the onions are caramelized, about 15-20 minutes.
- 5
Make the Crème
Once the onions are caramelized, mix them with grated ginger, sour cream, lemon juice, and salt in a bowl. Stir until well combined. Set aside to let the flavors meld.
Fennel-Apple Slaw Preparation
- 6
Prepare the Slaw
In a large bowl, combine the sliced fennel, julienned apple, and grated carrot. In a separate small bowl, mix the apple cider vinegar, olive oil, salt, and black pepper. Pour the dressing over the slaw and toss to combine.
Assembly
- 7
Plate the Dish
On each plate, place a generous scoop of the fennel-apple slaw. Top with a crabcake and drizzle with the caramelized onion-ginger crème. Garnish with upland cress on top.
