Crab Cakes with Tartar Sauce with a 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
- freshly ground black pepper
PEA-MINT PURÉE INGREDIENTS
- 2 cups chicken or vegetable stock
- 2 cups shelled green peas (frozen if you are unable to get fresh)
- 1/4 cup fresh mint leaves
- pinch of salt
CRAB CAKE DIRECTIONS
For the crab cakes with tartar sauce, 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.
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