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Crispy crab cakes with tangy remoulade & potatoes – perfectly spiced for an energy-giving feast!
Jumbo lump crab meat delicately seasoned with Old Bay and bound with just enough filler to hold it together. These pan-fried cakes are crispy on the outside, tender and packed with sweet crab on the inside. A true taste of the Chesapeake Bay.
Serving size: 2 cakes
A classic creamy and tangy Louisiana-style sauce with a spicy kick. Perfect for dipping fried seafood, crab cakes, or spreading on po' boy sandwiches. Ready in just 10 minutes!
Serving size: 0.13 cup
A classic Italian-style arugula salad featuring peppery greens, toasted pine nuts, and sharp, salty shavings of Parmesan cheese, all tossed in a bright and simple lemon-Dijon vinaigrette. This elegant side dish is incredibly quick to assemble and adds a fresh, sophisticated touch to any meal.
Serving size: 1.5 cups
Perfectly roasted fingerling potatoes that are crispy on the outside, fluffy on the inside, and tossed in a fragrant blend of fresh garlic, rosemary, and thyme. This simple yet elegant side dish is a versatile accompaniment to any main course.
Serving size: 1 cup
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Crispy crab cakes with tangy remoulade & potatoes – perfectly spiced for an energy-giving feast!
This pacific_northwest dish is perfect for dinner. With 1803.5200000000002 calories and 50.980000000000004g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the crab meat and binder. In a small bowl, gently pick through the crab meat to remove any stray pieces of shell, being careful not to break up the lumps. Set aside. In a large bowl, whisk together the mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped parsley, and lemon juice until smooth.
Combine the mixture. Gently fold the crushed saltine crackers, salt, and pepper into the mayonnaise mixture. Add the prepared crab meat to the bowl. Using a rubber spatula, carefully fold the crab meat into the binder until just combined. The goal is to coat the crab, not to break it apart.
Form and chill the cakes. Line a baking sheet with parchment paper. Using a 1/2 cup measure, scoop the mixture and gently form it into 8 patties, about 1.5 inches thick. Do not pack them too tightly. Place the formed cakes on the prepared baking sheet. Cover with plastic wrap and refrigerate for at least 30 minutes (or up to 4 hours). This step is crucial for helping the cakes stay together during cooking.
Pan-fry the crab cakes. In a large non-stick skillet, heat the butter and oil over medium heat. Once the butter is melted and the fat is shimmering, carefully place 4 crab cakes in the skillet, leaving space between them. Cook for 3-5 minutes per side, until a deep golden-brown crust forms and they are heated through. Flip only once.
Serve. Transfer the cooked crab cakes to a paper towel-lined plate to drain any excess oil. Repeat with the remaining 4 cakes. Serve immediately with fresh lemon wedges and your favorite sauce, such as tartar or remoulade.
In a medium bowl, whisk together the mayonnaise, creole mustard, lemon juice, Worcestershire sauce, and hot sauce. Stir in the finely chopped celery, green onions, fresh parsley, and minced garlic. Season with paprika, cayenne pepper, salt, and black pepper, and whisk again until smooth and well combined. Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Toast the pine nuts. Place a small, dry skillet over medium-low heat. Add the pine nuts and toast for 3-5 minutes, shaking the pan frequently, until they are fragrant and light golden brown. Immediately transfer them to a small plate to cool completely. This prevents them from burning from the residual heat of the pan.
Prepare the lemon vinaigrette. In a small bowl or a jar with a tight-fitting lid, combine the extra virgin olive oil, fresh lemon juice, Dijon mustard, and minced garlic. Add the salt and freshly ground black pepper.
Emulsify the dressing. Whisk the ingredients in the bowl vigorously, or seal the jar and shake it well, until the dressing is creamy and fully combined (emulsified). Taste and adjust seasoning if necessary.
Assemble the salad. In a large salad bowl, add the thoroughly dried arugula. Drizzle about two-thirds of the vinaigrette over the greens. Gently toss with your hands or tongs until the leaves are lightly coated.
Add toppings and serve. Add the shaved Parmesan and the cooled, toasted pine nuts to the bowl. Give it one final, gentle toss. Serve immediately, with the remaining dressing on the side for those who prefer more.
Preheat your oven to 425°F (220°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup.
Wash the fingerling potatoes and pat them completely dry with a kitchen towel. This is crucial for achieving a crispy skin. Cut any larger potatoes in half lengthwise to ensure they are all a similar size for even cooking.
In a large bowl, toss the prepared potatoes with olive oil, chopped rosemary, thyme leaves, sea salt, and black pepper until evenly coated.
Spread the seasoned potatoes in a single, even layer on the prepared baking sheet. Ensure there is space between them; do not overcrowd the pan, as this will cause them to steam instead of roast. Use two pans if necessary.
Roast for 20 minutes. Remove the pan from the oven, add the minced garlic, and toss gently to combine with the potatoes.
Return the pan to the oven and continue roasting for another 10-15 minutes, or until the potatoes are golden brown, crispy on the outside, and tender enough to be easily pierced with a fork.
Remove from the oven, transfer to a serving dish, and garnish with fresh chopped parsley. Serve immediately for the best texture.
