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CRAB CAKES
WITH TARTAR SAUCE
Minted pea purée has
a vibrant green color,
smooth texture and
fresh taste. On your
plate, it pairs well with
most spring vegetables,
meat and seafood
dishes. Simple and quick
to prepare, this protein
rich purée can also be
served chilled.
Recipe by Rob Thomas, www.chefrob.ca
CRAB CAKES INGREDIENTS
2
large eggs
2 1/2 Tbsp.
mayonnaise
1 1/2 tsp
Dijon mustard
1 tsp
Worcestershire sauce
1 tsp
hot sauce
1 tsp
bay seasoning
½ tsp
salt
2 Tbsp.
fresh parsley, chopped
1
lump crab meat
(if you can’t find lump crab meat then buy good
quality refrigerated pasteurized crab meat. Do
not use frozen or imitation crab meat)
1/2 cup
panko
vegetable oil, for cooking
TARTAR SAUCE INGREDIENTS
1 cup
mayonnaise
2 1/2 Tbsp.
dill pickles, chopped small
(or pickle relish)
1 1/2 tsp
grainy Dijon mustard
1 Tbsp.
finely chopped shallots
1 tsp
paprika
2 Tbsp.
lemon juice
salt
freshly ground black
pepper
PEA-MINT PURÉE INGREDIENTS
2 cups
chicken or vegetable stock
48
CANADIANHOMETRENDS.COM
2 cups
1/4 cup
shelled green peas (frozen
if you are unable to get
fresh)
fresh mint leaves
pinch of salt
CRAB CAKE DIRECTIONS
Combine the eggs, mayo, Dijon mustard,
Worcestershire, hot sauce, bay seasoning, salt, and
parsley in a large mixing bowl and mix well. Add
the crab meat and panko.
Using a spatula or mixing spoon, fold the mixture
together until just combined.
Using your hands, shape into 6 crab cakes (each
about 1/2 cup. You can use a measuring cup or
ice cream scoop if you like) and place on a baking
sheet lined with parchment. Cover and refrigerate
for at least 1 hour.
Preheat a large cast iron pan (use a non-stick pan
if you don’t have a cast iron) to medium heat and
coat with vegetable oil. When the oil is hot, place
the crab cakes in the pan and cook until golden
brown, 3 to 5 minutes per side. Serve immediately
with tartar sauce or a squeeze of lemon.
PEA-MINT PURÉE DIRECTIONS
Place the stock into a medium sized pot and bring
to a boil. Add the peas, salt and mint and bring
back to a boil. Reduce heat and simmer until the
peas are tender. About 5-8 minutes.
Drain the peas and reserve liquid. Place peas in a
blender or food processor, add 1/4 of the liquid
and purée the peas and mint to create a smooth
paste. Add more liquid if it’s too thick.
Taste for seasoning and add salt to adjust.
Return to the pot on low heat until ready to serve.
TARTAR SAUCE DIRECTIONS
Mix all ingredients together in a small bowl. Cover
and chill until ready to serve.
Offering a combination of both convec-
tion and microwave options, the Sharp
Carousel Convection Microwave gives you
the best of both worlds! It is available as
a countertop model or it can be integrated
into your cabinetry with an easy-to-install
built-in trim kit!
Sharp, appliances.sharp.ca