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Restaurants›Earls Kitchen + Bar - Victoria›Jumbo Lump Crab Cakes + Greens Recipe

Jumbo Lump Crab Cakes + Greens Recipe

Inspired by Earls Kitchen + Bar - Victoria

Time45m

Serves4

Fennel, prawns, remoulade, garden greens

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Ingredients

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Crab Cakes

1 lb Jumbo lump crab meat

1 cup Prawns, peeled and deveined

1/2 cup Fennel bulb, finely chopped

1/4 cup Mayonnaise

2 tbs Dijon mustard

1 tbs Original Worcestershire Sauce

1 tsp Old Bay seasoning

1 large Egg, beaten

1/2 cup Breadcrumbs

to taste Celtic sea salt

to taste black pepper

2 tbs olive oil

Greens

4 cups Mixed garden greens

1 cup Cherry tomatoes, halved

1/2 cup Cucumber, sliced

2 tbs ReaLemon lemon juice

1 tbs olive oil

to taste Celtic salt and pepper

Remoulade

1/2 cup Mayonnaise

1 tbs Dijon mustard

1 tbs Capers, chopped

1 tbs ReaLemon lemon juice

1/2 tsp Watkins paprika

to taste Celtic salt and pepper

Method

Crab Cakes Preparation

1

Make the Crab Cake Mixture

In a large bowl, combine the crab meat, chopped prawns, fennel, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, beaten egg, breadcrumbs, salt, and black pepper. Mix gently until combined.

2

Form the Crab Cakes

Shape the mixture into 8 equal-sized patties and place them on a baking sheet. Refrigerate for at least 30 minutes to help them firm up.

3

Cook the Crab Cakes

In a skillet, heat the olive oil over medium heat. Cook the crab cakes for about 4-5 minutes on each side until golden brown and cooked through.

Greens Preparation

4

Prepare the Salad

In a large bowl, toss together the mixed garden greens, cherry tomatoes, and cucumber. Drizzle with lemon juice, olive oil, salt, and pepper to taste.

Remoulade Preparation

5

Make the Remoulade

In a small bowl, combine mayonnaise, Dijon mustard, chopped capers, lemon juice, paprika, salt, and pepper. Mix well until smooth.