Nädala retsept: Snow Crab Cakes with Crisp Salad and Lemon Caper Dressing

Meile hästi tuntud PAUL LILLAKAS esitles 10. mai CTV hommikuprogrammis alljärgnevat retsepti, mida ta lahkelt ka Eesti Elu lugejatega siin jagab.

Hands on time: 20 minutes

Total Time: 50 minutes (with chilling time)

Makes: 2 servings

Ingredients:

1/4 cup mayonnaise

1 clove garlic, minced

1 1/2 cups picked, lightly packed, snow crabmeat (about 4 sides worth)

8 saltine crackers (with salted tops), finely crushed

2 green onions, thinly sliced

1 egg, beaten

pinch of salt

1/3 cup panko breadcrumbs

canola oil (for frying)

Lemon Caper Dressing:

1/2 cup mayonnaise

1/4 cup milk

1 tsp lemon zest

1 tbsp Lemon juice

1 tbsp finely chopped capers

pinch of salt and pepper

Little Gem or Baby Romaine lettuce, sliced

Raddichio, thinly sliced

Avocado

Lemon wedges (optional)

In bowl, combine mayonnaise and garlic. Add crabmeat, saltine crumbs and green onions; stir just to combine. Separate into 4 equal portions and form into cakes.

In bowl, whisk together egg and salt. Add panko to another bowl. Dip patties first into egg mixture, then into breadcrumbs. Refrigerate for minimum 30 minutes.

Lemon Caper Dressing: In bowl, whisk together mayonnaise, milk, lemon zest, lemon juice, capers, salt and pepper.

In small nonstick skillet heat 1/2 inch (1 cm) of canola oil to 350F. Fry cakes, flipping occasionally until golden brown. Transfer to paper-towel lined plate to drain.

Arrange lettuce, radicchio and avocado on two plates. Drizzle with dressing. Top with crab cakes. Drizzle with additional dressing. Serve with lemon (if using).