Okay okay, so these are really just crab cakes, but you can’t blame me for fantasizing about trying one of Spongebob’s favourite foods.
This was actually the first time I had made crab cakes and I was very pleased with the recipe. It didn’t involve eggs as a binding agent and was very light on the bread crumbs (It calls for one cup, but I used maybe a 1/4 cup just coating the top and bottom of the cake lightly.). I also replaced the mayonnaise with a vegan mayo, so these crab cakes were egg free! I had also never made chimichurri sauce, and that turned out to be a total breeze. Just chuck the ingredients in a food processor and you’re good to go!
Crab Cakes in Chimichurri Sauce (adapted from here)
- 3 large garlic cloves
- 2 cups fresh cilantro
- 1/2 cup fresh flat leaf (Italian) parsley
- ¼ cup sherry vinegar
- ⅓ cup olive oil
- ¼ teaspoon cayenne
- 8 oz fresh Dungeness crab meat (or your favorite crab), cooked
- 4 tablespoons celery, finely diced
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon chopped fresh parsley
- 1/2 tsp chili powder
- zest of 1 lemon
- 3 tablespoons mayonnaise (vegan or not)
- 1/4 cup panko breadcrumbs
- 2 tablespoons olive oil
- 2 cups fresh micro greens
- 2 avocados, sliced
Heat a skillet over medium-high heat. Pat the tops and bottoms of the crab cakes with the panko crumbs. Heat olive oil in the skillet, add the crab cakes and cook for about 2-3 minutes per side, until the cakes are golden brown on both sides. If you wish, you can cook the second side by placing in a 350º oven for the last 3 minutes.