OPL member and home chef Sam Shane shares his family recipe for Crab Cakes with Capers and Cilantro. These crab cakes are mouth-watering delicious and are good for you and the planet. Serve with a crisp salad and chilled white wine and you have a guest-worthy meal.
Servings: 4, makes 8 crab cakes
Ingredients:
For the crab cakes:
- 1 hard-boiled egg, finely chopped
- 1/2 to 3/4 stick of butter
- 1 tbs lemon juice
- 1 tbs Worcestershire sauce
- 1 tbs Dijon mustard
- 1 lb crab meat
- 1 cup (more or less) panko bread crumbs
- 1 large egg, beaten to blend
- Olive oil and butter
For the sauce:
- 1 cup of white wine
- Juice and zest of 1 lemon
- 2 tbs capers, rinsed
- 3/4 stick of butter
- Cilantro chopped
- Salt and pepper
- Cornstarch (you can use a little dissolved cornstarch to thicken)
Directions to make the crab cakes:
Step 1: Mix hard-boiled egg and dijon mustard in a large bowl.
Step 2: Add crab meat and toss to combine.
Step 3: Fold in just enough bread crumbs to bind the mixture. Season to taste.
Step 4: Mix in the beaten egg.
Step 5: Shape into 8 crab cakes.
Step 6: Chill in the refrigerator for 30-60 minutes.
Step 7: Heat oil and butter in a pan over medium heat. Cook crab cakes until golden brown on both sides. Remove to a warm pan.
Directions to make the sauce:
Step 1: Deglaze the pan with white wine over medium-high heat and reduce it by half.
Step 2: Add capers, lemon juice, and zest.
Step 3: Add butter one pat at a time until desired consistency.
Step 4: Season with salt and pepper to taste.
Step 5: Add chopped cilantro.
Recipe compliments of Home Chef and OPL Community member Sam Shane.
Eat your veggies. Save the planet.
Eating more fruits and vegetables is good for you and the planet. Discover more delicious, plant-rich recipes contributed by members of the One Planet Life community. Gather your family and friends and enjoy sustainable eating together!
