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Crabby Patties in Chimichurri Sauce

CrabCakes1

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)

Sauce:

  • 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
Using a food processor, finely chop the garlic. Add cilantro, parsley, sherry vinegar, oil, cayenne, and 1/2 teaspoon salt, and pulse until herbs are finely chopped. Set aside or store tightly sealed in the refrigerator. Can be made a day or two in advance.
Cakes:
  • 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
Pick through the crab meat and remove all shells. Gently squeeze the crab meat to remove excess liquid. Combine the crab, celery, cilantro, parsley, chili powder,  and lemon zest in a bowl and stir. Add the mayonnaise and stir until it is well incorporated. Diving the mixture into 4 portions, form patties. If you have a 2 inch ring mold, that helps to form even patties, 2 inches wide and about 1 1/2 inches high. Refrigerate at least 30 minutes or until ready to cook and serve.

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.

 

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  • LOVE THIS! Growing up on the Eastern Shore of Maryland, we were all about crabs/crab cakes! I’m not a food snob but, when it comes to crab cakes I am. I will be making this recipe this weekend. IN the meantime, enjoy my blog. My post from today features and awesome hot lump crab dip!

  • evan

    These were lighter than air! Loved how you just patted them with panko to saute. Just lovely.

  • evan

    I forgot to mention that Sponge Bob would be impressed!

  • I love chimichurri sauce. If I had to pick one sauce to eat for the rest of my life, this would be the one. It’s so versatile. Though I’ve never tried it on crab cakes, which sounds delicious, I love it on meat and on roasted veggies. It’s even great as a bread dipper! Try it on pasta, with goat cheese, as a sandwich spread….

  • Thanks Shari!
    Thanks mom!
    Thanks France- great suggestions!! I’ll have to try them.

  • Wow this looks delicious and I like the panko. I have never had chimichurri sauce, I want to make that. Thanks for sharing
    Suzi

  • Thanks for the awesome recipe!! I cannot wait to try it.

  • Mmm I love love crabcakes — never had them with a sauce like this though. It looks spectacular!

  • Pingback: Don’t be Crabby! It’s National Crabmeat Day | Yummly()

  • Bob

    Loved the fresh taste of the chimichuri sauce. Perfect complement to the crab cakes

  • afracooking

    These look wonderfully fresh tasting. Must give them a try!