SCK CRAB CAKE Recipe

Name: South City Kitchen Midtowns SCK CRAB CAKE Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup crab meat; 1 cup couscous; 1 large egg; 2 tablespoons mayonnaise; 1 tablespoon Dijon mustard; 2 tablespoons green onions; 1 teaspoon old bay seasoning; 0.5 teaspoon salt; 0.5 teaspoon black pepper; 2 tablespoons olive oil; 1 cup butternut squash; 0.5 cup red bell pepper; 1 medium green apple; 0.5 cup toasted hazelnuts

Inspired by South City Kitchen Midtown

Time45m

Serves4

warm couscous salad, green apples, toasted hazelnuts, butternut red pepper sauce

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Ingredients

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Crab Cakes

1 cup crab meat

1 cup couscous

1 large Egg

2 tablespoons Mayonnaise

1 tablespoon Dijon mustard

2 tablespoons Green onions

1 teaspoon old bay seasoning

1/2 teaspoon Celtic sea salt

1/2 teaspoon black pepper

2 tablespoons olive oil

1 cup butternut squash

1/2 cup Red bell pepper

1 medium green apple

1/2 cup toasted hazelnuts

Method

Preparation

Prepare the Crab Cakes

In a bowl, combine crab meat, cooked couscous, egg, mayonnaise, Dijon mustard, chopped green onions, Old Bay seasoning, salt, and black pepper. Mix until well combined. Form mixture into patties.

Cook the Crab Cakes

In a skillet, heat olive oil over medium heat. Add crab cakes and cook for about 4-5 minutes on each side or until golden brown. Remove and set aside.

Prepare the Butternut Red Pepper Sauce

In a saucepan, sauté diced butternut squash and red bell pepper until tender. Add water and blend until smooth. Season with salt and pepper to taste.

Make the Salad

Dice the green apple and toss it with toasted hazelnuts and a drizzle of olive oil. Add cooked couscous to the mix.

Serve

Place crab cakes on a plate, drizzle with butternut red pepper sauce, and serve with the warm couscous salad.

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