1/2 Crab Cake Entree Recipe
1 crab cake- horseradish potatoes- sweet corn relish- tomato ailoi- arugula salad - balsamic- Granny Smith- candied pecans-gorgonzola
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Ingredients
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Crab Cake
Horseradish Potatoes
Sweet Corn Relish
Tomato Aioli
Arugula Salad
Method
Crab Cake Preparation
- 1
Mix Ingredients
In a bowl, combine crab meat, breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, salt, and pepper. Mix until well combined.
- 2
Form Cakes
Shape the mixture into patties, about 1 inch thick.
- 3
Cook Cakes
Heat a skillet over medium heat and lightly grease. Cook crab cakes for about 4-5 minutes on each side until golden brown.
Horseradish Potatoes Preparation
- 4
- 5
Season Potatoes
Add horseradish sauce, butter, and salt to the mashed potatoes. Mix well.
Sweet Corn Relish Preparation
- 6
Combine Ingredients
In a bowl, mix together corn, red bell pepper, red onion, cilantro, and lime juice. Stir to combine.
Tomato Aioli Preparation
- 7
Mix Aioli
In a small bowl, combine mayonnaise, tomato paste, minced garlic, and lemon juice. Mix until smooth.
Arugula Salad Preparation
- 8
Combine Salad Ingredients
In a salad bowl, combine arugula, sliced Granny Smith apple, candied pecans, and crumbled Gorgonzola.
- 9
Dress Salad
Drizzle with balsamic vinegar and olive oil. Toss gently to combine.