FAYE

Crabcakes - Silver Lake, CA

 

CRABCAKES (SERVES 4)

16 oz. crab meat

2 eggs

1 cup panko (I prefer these over regular bread crumbs)

4 tbsp. mayo

1 1/2 tbsp. dijon mustard

1 tsp. horseradish

1 tsp. Worcestershire 

2 tsp. Yuzu sauce

1/2 onion diced

1/4 red bell pepper

1/4 yellow bell pepper

1/4 orange bell pepper

DIRECTIONS

Roughly chopped herbs (I change it up depending what's in the garden) you can use sage, oregano, thyme, basil, tarragon

Salt and pepper to taste

 

HORSERADISH CREME FRAICHE

2 tbsp. creme fraiche

1 tsp. horseradish

1 tsp. chopped chives

 

Dice onion and bell peppers. Combine all ingredients in a mixing bowl fold in panko last.  Form desired size crab cakes by hand.  Pan fry in extra virgin olive oil until each side is golden brown.  Serve over wild rocket with fresh lemon, top with horseradish creme fraiche.

 

Serve with your favorite white wine.  We love a good Sancerre.

 

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