Crab Cakes Recipe
pearled couscous, vegetables, chilled mustard cream, arugula
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Ingredients
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Crab Cake Ingredients
Method
Cooking Instructions
- 1
Prepare the Couscous
In a medium saucepan, bring 1.5 cups of water to a boil. Add the pearled couscous and a pinch of salt. Reduce heat to low, cover, and simmer for 10-12 minutes until tender. Drain any excess water and set aside to cool.
- 2
Mix the Crab Cake Ingredients
In a large bowl, combine the crab meat, cooked couscous, red bell pepper, green onion, egg, mayonnaise, Dijon mustard, Worcestershire sauce, salt, and black pepper. Gently fold in panko breadcrumbs until just combined.
- 3
Form the Cakes
Using your hands, form the mixture into patties, about 2-3 inches in diameter. Place them on a baking sheet lined with parchment paper. Refrigerate for at least 30 minutes to help them hold their shape during cooking.
- 4
Cook the Crab Cakes
Heat olive oil in a large skillet over medium heat. Add the crab cakes in batches, cooking for 4-5 minutes on each side until golden brown and cooked through. Remove and set aside on paper towels to drain excess oil.
- 5
Prepare Mustard Cream
In a small bowl, mix together additional mayonnaise and Dijon mustard to taste. Chill in the refrigerator until ready to serve.
- 6