I feel like this project is starting to look sad. The truth is that every week, I am excited to make a new recipe, and then get swamped before I can post it. Some weeks, I have multiple new recipes to choose from..... and I still don't post.
So! Here is this week's recipe: Crab Cakes (WITHOUT MAYO.) and a spicy black bean, corn, and tomato relish to go with. We served it with grilled asparagus too, for extra-fancy.
For the Crab Cakes:
~1 cup crab meat, carefully picked through for shells/cartilage. We use the Bumblebee tinned fancy crab from Costco, because it's good stuff.
1 shallot, minced
1/2cup panko breadcrumbs
salt and pepper, pinch each
1 teaspoon parsley, dried (or 1 1/2 tablespoons fresh)
1 tablespoon Old Bay Seasoning
juice and zest of half a lemon
1/2 cup flour, for dusting
2 tablespoons butter, for cooking
For the relish
1 can black beans, rinsed
1 cup roasted corn kernels
1 medium tomato, chopped
2 tablespoons red wine vinegar
1 teaspoon habenero/Tabasco type sauce
salt and pepper to taste
1 teaspoon honey
1 tablespoon extra virgin olive oil
1 tablespoon fresh mint, chopped
To make the crab cakes, combine the ingredients except flour and butter into a bowl, and let mingle for 30 minutes while the bread crumbs soak up the liquid. Melt butter in a saucepan over medium heat. Form the mixture into balls, then roll in the flour. Place the balls in the saucepan, then flatten with a spatula, keeping the crab mixture as contained and cohesive as possible. Flip after about 4 minutes, when the cake should be nicely held together, and cook each side until golden brown.
For the relish: stir the ingredients together. Taste and adjust seasoning accordingly - if you are nervous about spicy, only add half the hot sauce and see how you like the flavor.
To serve, spoon some relish out onto your plate and place the crab cake on top. Garnish with additional lemon for extra deliciousness. Serve with a side salad or some grilled veggies.
Ezio says Happy Monday.