Makes 12-14 (2-3 oz each) crab cakes
Ingredients
Tzatziki Sauce
- 35.3 oz container Greek yogurt
- 5 English cucumbers
- 3 heads garlic
- 3 scallions, minced
- 1 tbsp mint, chopped
- 2 tbsp white wine vinegar
- 2 tbsp lemon juice
- ⅓ cup extra virgin olive oil
- salt & pepper to taste
Avocado Relish
- 4 avocados, chopped
- ½ cup red onion, chopped
- kernels of 1 ear of grilled sweet corn
- 1 bunch basil, chiffonade (cut into thin ribbons)
- 2 jalapenos, minced
- ¼ cup extra virgin olive oil
- zest & juice of 2 lemons
- salt & pepper
Heirloom Tomato Vinaigrette
- 2 cups mixed-color heirloom tomatoes (about 5-6), chopped
- 2 tbsp basil, chopped
- 2 tbsp chives, minced
- 1 tsp minced garlic
- 1 tbsp honey
- 1 tbsp Dijon mustard
- ¼ cup sherry vinegar
- salt & pepper
- 1 cup extra virgin olive oil
Crab Cakes
- 1 head of fennel, minced
- 1 red onion, minced
- 3 cloves garlic, minced
- zest & juice of 2 lemons
- ¼ cup capers, chopped
- 3 tbsp Dijon mustard
- ¾ cup mayonnaise
- ¼ cup sour cream
- 2 lbs crab meat (pick through in case of shells)
- 1 cup + 2 tbsp panko breadcrumbs
- pinch of salt
- extra virgin olive oil for cooking
Dredging Mixture
- 2 cups panko breadcrumbs
- 1 cup mixed herbs (parsley, mint, basil), chopped
Special Equipment
How-to
Make Tzatziki
-
Preheat oven to 350º
-
Cut one head of garlic in half and rub with olive oil, salt and pepper
-
Wrap in foil and bake 45 minutes until caramelized and tender. Set aside and let cool
-
Peel cucumbers and remove seeds with a spoon
-
Using a food processor with grating attachment or a box grater, grate all cucumbers
-
Strain cucumber moisture using a cheese cloth or towel
-
Place grated cucumber in a bowl and add everything except yogurt. Let sit for 5 minutes. (Basically, you are seasoning the cucumber to get the flavor started)
-
Squeeze roasted garlic cloves out of the cooled heads of garlic into a large bowl
-
Whisk in yogurt, liquids, seasonings and herbs, stir in grated cucumber and chill until use
Make Avocado Relish
-
Chop avocado into cubes and toss with all other relish ingredients
-
Chill until use
Make Tomato Vinaigrette
-
In a blender, add tomatoes, basil, chives, garlic, honey, Dijon mustard, sherry vinegar, salt and pepper
-
Blend until the mixture reaches a thick, salsa-like texture
-
Slowly drizzle in extra virgin olive oil until and blend until ingredients are well mixed
-
Check seasonings and add more salt and pepper if necessary
Shape, Dredge & Cook Crab Cakes
-
Heat extra virgin olive oil in saute pan over medium heat and sweat onions, fennel, celery and garlic until soft and caramelized, about 15 minutes
-
When everything is tender, add capers and lemon zest. Deglaze with lemon juice
-
Shut off heat and set aside and let cool
-
When mixture is cooled, add to a medium-sized bowl and mix in the rest of ingredients together except crab meat and breadcrumbs
-
Lastly, gently fold in the crab meat and breadcrumbs until it just comes together
-
Form cakes to desired size (2-3 oz), place on a sheet pan lined with parchment paper and let chill in the refrigerator for at least 1 hour
-
Combine all dredge ingredients in small bowl
-
When cakes are properly chilled and firm enough to work with, brush each cake with a little extra virgin olive oil
-
Dredge each cake in the in panko-herb mixture
-
Saute each cake for 2-3 minutes per side, just until golden brown
-
Remove to a plate and top with Tzatziki Sauce and Avocado Relish and a drizzle of Heirloom Tomato Vinaigrette
All Star Sandwich Bar
1245 Cambridge Street
Cambridge, MA 02139
617-868-3065
Print Recipe
