Crab Cakes With Lemon Cilantro Sauce

It’s funny how delicious recipes sometimes stem from what you already have at hand. I had about a pound of cilantro that I snagged from the leftovers at school and some crab that I was originally going to make sushi out of, until I decided I didn’t want to eat carbs past 7pm (might be some crazy diet myth that I’m following, but cupcakes during the day are ok) anyway so with those two ingredients in mind I came across a great recipe for crab cakes and a lemon cilantro sauce. I’m trying to eat a little healthier so this lemon cilantro sauce was a great alternative to a heavy aioli or tartar sauce that usually accompanies crab cakes. It has just the right amount of tanginess and spice to make these cakes light and refreshing.

{For the sauce: Mix all ingredients in a food processor or blender}

{hey this is all good in my hood 🙂 of course fresh crab is always better but if you don’t have the time or money to shell fresh crab then this works just as good}

{The mix before the bread crumbs}

{After the bread crumbs. Use less if your watching your carbs :)}

{Shape into little cakes and fry in light oil}

Lemon Cilantro Sauce

• 3 large garlic cloves
• 2 cups fresh cilantro
• 1/2 cup fresh flat leaf (Italian) parsley
• ¼ cup sherry vinegar
• ⅓ cup olive oil
• ¼ teaspoon cayenne
• juice of 1 lemon
•  jalapeño

Crab Cakes

• 8 oz fresh Dungeness crab meat (or your favorite crab), cooked
• 4 tablespoons celery, finely diced
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon chopped fresh parsley
• 1 tablespoon minced jalapeño
• 3 garlic cloves minced
• zest of 1 lemon
• 3 tablespoons mayonnaise
• 1 cup panko breadcrumbs
• 2 tablespoons olive oil
• 2 cups fresh pea sprouts (or fresh micro greens)
• 2 avocados, sliced

Lemon Cilantro Sauce
Using a food processor, finely chop the garlic. Add cilantro, parsley, sherry vinegar, oil, cayenne, lemon juice and 1/2 teaspoon salt, and pulse until herbs are finely chopped. Set aside or store tightly sealed in the refrigerator. Can be made a day or two in advance.

Crab Cakes:
Pick through the crab meat and remove all shells. Gently squeeze the crab meat to remove excess liquid. Combine the crab, celery, cilantro, parsley, jalapeño, garlic, and lemon zest in a bowl and stir. Add the mayonnaise and stir until it is well incorporated. Diving the mixture into 4 portions, form patties. If you have a 2 inch ring mold, that helps to form even patties, 2 inches wide and about 1 1/2 inches high. Refrigerate at least 30 minutes or until ready to cook and serve.

Heat a skillet over medium-high heat. Pat the tops and bottoms of the crab cakes with the panko crumbs. Heat olive oil in the skillet, add the crab cakes and cook for about 2-3 minutes per side, until the cakes are golden brown on both sides. If you wish, you can cook the second side by placing in a 350º oven for the last 3 minutes.

To serve, place one crab cake on a teaspoon of the sauce. Toss pea sprouts in a few tablespoons of the sauce and place on the plate. Top sprouts with avocado slices and drizzle a bit of the sauce on top. Serve immediately.