Sure Chef Signature Crab Cakes
Well I finally came around, I have been asked for this recipe for years. I end up making these tasty little crab cakes all summer because everywhere I go, people ask me for my crab cakes. I was hesitant at first, but when I was trying to come up with a recipe for my Jr. Sure Chefs for the May 24 weekend, I knew this was the perfect one.
- 2 cups fresh crab meat
- 1 large red bell pepper
- 1 cup grated carrot
- 1/2 cup finely minced parsley
- 1/2 cup minced green onion
- 1 bulb finely minced garlic
- 6 small pickled beets
- 2 tbsp fresh ground pickling spice
- 1 heaping tbsp. grainy mustard
- 1 tsp. smoked paprika
- 2 tbsp. Greek yogurt
- 6 eggs
- 1/2 tsp. of fresh ground sea salt.
- 2 cups of brown rice crumbs
- 4 tbsp coconut oil
Lemon Yogurt Sauce
- 1 tbsp. lemon zest
- the juice of 1 lemon
- 6 fresh chives
- 1/2 cup of Greek yogurt
- 1/2 tsp fresh ground pepper
- 1 tbsp. of EVOO
1. Cut the bell pepper and pickled beets into tiny cubes (a great opportunity to practice your small dice).
2. In a large bowl fold together the large chunks of crab meat, diced pepper and beet, grated carrot, minced parsley, minced green onion, minced garlic pickling spice, mustard, 2 tbsp. of Greek yogurt, paprika, 2 eggs and 1/2 cup of brown rice crumbs.
3. Form the mixture into goofball sized balls, and then flatten on both sides.
4. In a large shallow bowl wish the remaining eggs together.
5. In another large shallow bowl pour the remainder of the brown rice crumbs.
6. Bread the crab cakes by covering them in the egg mixture and then gently pressing all sides into the brown rice crumbs.
7. Heat a large skillet to medium high heat, add coconut oil. when coconut oil is liquid, put the crab cakes
in the pan, sear for 3 min on both sides or until golden brown and cooked in the middle. Serve on a bed of arugula.
8. To make the sauce, combine all the yogurt sauce ingredients in a small bowl. And serve along side crab cakes. Enjoy!!