Crab cakes w/ baby leaf salad

For the crab cakes:
1 tbsp unsalted butter
1 onion, diced
2 stalks celery, diced
175 g crab meat, or 1 small can of crab meat
200 g breadcrumbs
125 ml creme fraiche
a few fresh chives, minced
a few fresh basil leaves, minced
1 large egg
Sunflower oil for frying

For the mayonnaise:
1 large egg yolk
1 lemon, juiced
1 tbsp mustard
500 ml sunflower oil, or corn oil
2 tomatoes, seeded and diced
1/2 tsp smoked paprika

For the crab cakes – In a frying pan over medium heat, melt the butter and sauté the onion and celery for about 4 minutes, until translucent. Transfer to a plate and let cool. Flake the crab meat into a bowl and add the cooled onion and celery, half of the bread crumbs, the crème fraîche, chives, basil, and egg, and season with salt and pepper. Stir to combine. Shape the mixture into about 8 little balls. Slightly flatten them and coat the patties all over with the remaining bread crumbs.

In a non-stick sauté pan, heat some oil over medium heat. Fry the patties for about 2 minutes on each side, until golden brown on both sides. Let them drain on a paper towel.

For the mayonnaise – In a food processor, combine the egg yolk, lemon juice, and mustard and process until foamy. With the motor running, pour in the oil in a very thin trickle until the mixture becomes a thick mayonnaise. By hand, stir in the tomatoes and paprika and season with salt and pepper.

Serve the crab cakes with your baby leaf salad and dollop of your freshly made smoky mayonnaise.

Original post with credits


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