Catch a taste of spring by cooking up one of chef Kathy Gunst's fish recipes: 🌊 Spring crab cakes 🌊 Salmon with asparagus and a pistachio-arugula pesto 🌊 Sautéed scallops with spring spinach with brown butter-lemon sauce
What’s the difference between light, fluffy crab cakes and hockey pucks? A light touch. Lots of fresh crab meat. And not a whole lot of other ingredients.
Serve these crab cakes as a first course as part of a spring meal or a main course. You can serve them with lemon wedges or a simple sauce.For a caper-mayonnaise sauce: Mix about ½ cup mayonnaise with 2 tablespoons drained capers, ¼ cup chopped parsley, 1 tablespoon chopped chives, and freshly ground pepper and a touch of hot pepper sauce.
Or you can make a quick brown butter-caper sauce: Add 2 or 3 tablespoons of butter to the hot skillet as soon as the crab cakes are done, and once the butter just begins to turn brown, add a few tablespoons of drained capers, and 2 tablespoons chopped parsley. Spoon the sauce on top of the crab cakes.Serves 4 as an appetizer and 2 as a main course.
Place a sheet of parchment paper on a cookie sheet or baking tray. Using a gentle touch, divide the crab cake mixture into 4 fat burger shapes. Place the crab cakes on the parchment paper, loosely cover with parchment or plastic wrap or an alternative, and refrigerate for at least 1 hour and up to several hours. This will firm the crab cakes up and make them easier to cook.
To cook the crab cakes: In a large skillet or two smaller skillets, heat the butter and oil over moderately high heat until hot. Add the crab cakes without crowding the skillet, and cook for 6 minutes. Carefully flip the crab cake over and cook for another 5 to 6 minutes, or until the crab cakes are golden brown. Serve hot with lemon wedges.The pale pink flesh of salmon set against green asparagus spears topped with a crunchy pistachio-arugula pesto makes for a satisfying weeknight dinner.
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