CRAB CAKES WITH SAFFRON VINAIGRETTE
The saffron vinaigrette gives these crab cakes a different twist.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 5
Number Of Ingredients 16
Steps:
- Heat oven to 375 degrees. Line a baking sheet with a Silpat (a French nonstick baking mat). In a medium bowl, combine crab, eggs, garlic, onion, red and green pepper, salt, thyme, rosemary, bread crumbs, Tabasco, and 3 tablespoons olive oil. Cover and chill for at least 10 minutes. Shape into 5 cakes, 2 inches thick. Set aside.
- In a heavy-bottomed saute pan, heat remaining 3 tablespoons olive oil over medium-high heat. Add crab cakes and saute until lightly browned, about 2 minutes per side. Remove from saute pan and place on prepared baking sheet. Transfer to oven and bake until heated through, about 7 minutes.
- Drizzle plates with saffron vinaigrette. Garnish plates with chives and diced tomato. Top with crab cakes.
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Terri Palmerton
[email protected]Delicious!
Oliver Grayson
[email protected]These crab cakes were easy to make and turned out great! I used fresh crab meat and the saffron vinaigrette was a perfect complement. I will definitely be making these again.
Ria Harrison
[email protected]Not bad!
Muhammad farooq Jarwar
[email protected]I've made crab cakes many times before, but this recipe was by far the best. The crab cakes were perfectly crispy on the outside and tender and juicy on the inside. The saffron vinaigrette was also a nice touch. It added a light, refreshing flavor th
Doreen Reeny
[email protected]These crab cakes were a hit with my family! The saffron vinaigrette added a unique and delicious flavor. I will definitely be making these again.