Crab Cake & Summer Grains

This elegant dish combines the succulence of crab cakes with the vibrant flavors of summer, creating a perfect balance of textures and tastes. The golden-brown crab cake sits atop a bed of fluffy couscous, accompanied by bright green peas and juicy grapefruit segments. This entree is not only visually stunning but also offers a delightful interplay of seafood, grains, and citrus.

The Recipe:

Crab Cake

Ingredients:

• 1 lb lump crab meat
• 1/2 cup breadcrumbs
• 1/4 cup mayonnaise
• 1 egg, beaten
• 1 tbsp Dijon mustard
• 1 tsp Old Bay seasoning
• 2 tbsp chopped parsley
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 cup couscous
• 1 cup vegetable or chicken broth
• 1 cup green peas
• 1 grapefruit, segmented
• Fresh herbs for garnish

Instructions:

1. Mix crab meat, breadcrumbs, mayonnaise, egg, mustard, Old Bay, parsley, salt, and pepper in a bowl.
2. Form mixture into patties and refrigerate for 30 minutes.
3. Heat olive oil in a skillet over medium heat. Cook crab cakes until golden brown, about 4-5 minutes per side.
4. Prepare couscous according to package instructions, using broth instead of water for added flavor.
5. Steam green peas until tender.
6. Segment the grapefruit, removing all pith.
7. Plate the dish by placing a crab cake on a bed of couscous, topping with peas and grapefruit segments. Garnish with fresh herbs.

Detailed Preparation:

• To create the perfect crab cake, ensure your crab meat is well-drained and pick through it to remove any shell fragments. When mixing ingredients, be gentle to keep the crab meat in large chunks. Chilling the formed patties helps them hold together during cooking.

• For the crispiest exterior, use a cast-iron skillet and ensure the oil is hot before adding the cakes. Resist the urge to flip them too early – wait until you see a golden-brown crust forming around the edges.

• The couscous can be prepared while the crab cakes are chilling. For added flavor, toast the dry couscous in the pan before adding liquid. You can also mix in finely chopped vegetables or herbs after fluffing.

• Steam the peas just until they turn bright green to maintain their sweetness and slight crunch. For the grapefruit, use a sharp knife to carefully remove the segments, ensuring no bitter pith remains.

Variations:

• Substitute quinoa or farro for couscous for a nuttier flavor and more protein.
• Try different citrus fruits like oranges or pomelos instead of grapefruit.
• Add a creamy element with a dollop of herbed yogurt or avocado puree.
• Experiment with different herbs like dill, cilantro, or mint in the crab cakes and as garnish.

Tips:

• Prepare the crab cake mixture a day in advance and refrigerate.
• Use pre-cooked, frozen peas that can be quickly thawed.
• Opt for instant couscous for faster preparation.
• Segment the grapefruit ahead of time and store in an airtight container.

The Side Dishes:

Couscous salad:

• After preparing the couscous, let it cool slightly and toss with diced cucumber, tomatoes, and a lemon vinaigrette for a refreshing salad.

Steamed Green Peas:

• Simply steam fresh peas for 2-3 minutes until tender-crisp.
• Season with a touch of butter, salt, and pepper.

Grapefruit Segments:

• Use a sharp knife to cut away the peel and pith, then carefully separate the segments. This can be done in advance and stored in the refrigerator.

Equipment & Ingredients:

To successfully make your very own crab cake recipe at home, you may consider purchasing these items on Amazon:

Equipment:

1. Cast Iron Skillet
2. Fish Spatula
3. Steamer Basket
4. Citrus Juicer
5. Microplane Grater

Ingredients:

1. Quality Olive Oil
2. Old Bay Seasoning
3. Gourmet Sea Salt
4. Instant Couscous
5. Premium Canned Crab Meat (if fresh crab meat is unavailable)

By carefully selecting these ingredients and tools, you can recreate this restaurant-quality dish in your own kitchen with ease and finesse.