Herbed Crab Cake with Radish-and-Avocado Salad

Herbed Crab Cake with Radish-and-Avocado Salad Recipe
Photo: Becky Luigart-Stayner; Styling: Lydia Degaris-Pursell

Yield:

Makes 4 servings

Recipe from

Recipe Time

Prep: 10 Minutes
Chill: 1 Hours
Cook: 8 Minutes
Total: 1 Hour, 18 Minutes

Ingredients

2 tablespoons sour cream
1 large egg, lightly beaten
1 cup soft, fresh breadcrumbs
2 tablespoons fresh lemon juice
1 1/4 teaspoons seafood seasoning
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh dill
1/4 teaspoon freshly ground black pepper
1 pound fresh lump crabmeat, drained
1 tablespoon butter
2 tablespoons olive or vegetable oil

Preparation

1. Combine first 8 ingredients in a medium bowl. Fold in crabmeat. Shape crab mixture into 4 (4-inch) patties; chill 1 hour.

2. Melt butter with oil in a large skillet over medium-high heat; add crab cakes, and cook 4 to 6 minutes on each side or until golden.

3. Divide Radish-and-Avocado Salad among 4 serving plates; top each with 1 crab cake.

Note:

Caroline Wright,

September 2011
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