Name: Crab Cakes with Zucchini and Corn Salad
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 1 medium potato, unpeeled; 2 tbsp (30 ml) mayonnaise; 1 tbsp (15 ml) lemon juice; 14 oz (400 g) snow crab meat, drained and shredded; 2 green onions, chopped; ½ tsp (2.5 ml) Sriracha; ¼ cup (40 g) unbleached all-purpose flour; 1 egg; ½ cup (30 g) panko breadcrumbs; Vegetable oil, for frying; 1 zucchini, cut into thin spirals with a spiralizer or julienned; 1 cup (150 g) frozen corn kernels, thawed and blanched or fresh corn, cooked; 2 tbsp (30 ml) mayonnaise; 2 tsp (10 ml) lemon juice; ¼ cup (10 g) cilantro leaves; ¼ tsp (1 ml) Sriracha

Ingredients

Crab Cakes

1 medium potato, unpeeled
2 tbsp (30 ml) mayonnaise
1 tbsp (15 ml) lemon juice
14 oz (400 g) snow crab meat, drained and shredded
2 green onions, chopped
½ tsp (2.5 ml) Sriracha
¼ cup (40 g) unbleached all-purpose flour
1 egg
½ cup (30 g) panko breadcrumbs
Vegetable oil, for frying

Salad

1 zucchini, cut into thin spirals with a spiralizer or julienned
1 cup (150 g) frozen corn kernels, thawed and blanched or fresh corn, cooked
2 tbsp (30 ml) mayonnaise
2 tsp (10 ml) lemon juice
¼ cup (10 g) cilantro leaves
¼ tsp (1 ml) Sriracha

Preparation

Crab Cakes

Preheat the oil in a deep fryer to 350°F (180°C). Line a plate with paper towels (see note).
Prick the potato all over with a fork. In a microwave, cook the potato for 4 minutes or until tender. Let rest for 5 minutes.
Cut the potato in two and scoop out the flesh with a spoon. In a bowl, mash the potato flesh with a fork and combine with the mayonnaise and lemon juice. Add the crab and green onions. Season with salt and pepper. Using your hands, form the mixture into 4 thick patties.
In a shallow dish, place the flour. In a second shallow dish, lightly beat the egg. In a third shallow dish, place the breadcrumbs.
Dredge the patties in the flour, shaking off any excess. Dip into the beaten egg, letting the excess drip off. Then press into the breadcrumbs and coat well.
Carefully drop 2 patties at a time into the hot oil. Watch out for splattering. Cook for 2 minutes or until nicely golden, turning the patties over as they cook. Drain on the paper towels.

Salad

In a bowl, combine all of the ingredients. Season with salt and pepper. Serve with the crab cakes.

Note from Ricardo

Instead of deep-frying the crab cakes, you can cook them in a non-stick pan with 2 tbsp (30 ml) of vegetable oil over medium heat for 8 minutes, gently turning them over halfway through. However, the breadcrumbs do not get as golden and crispy when cooked with this method.

Crab Cakes with Zucchini and Corn Salad

Categories

Ingredients

Crab Cakes

Salad

Preparation

Crab Cakes

Salad

Note from Ricardo

Personal Note

To help you with this recipe

RICARDO Spiralizer