FOOD FUN: Deconstructed Crab Cake
 Save calories and carbs with a “deconstructed” crab cake. Photo courtesy Wild Mushroom Restaurant | Texas. |
Crab cakes are a popular item on menus nationwide. The crab is good for you, but the fat for sautéing is less so.
You could place the crab cake(s) on a large bed of salad for a healthy offset. Or you could make these “deconstructed” crab cakes from Chef Jerrett Joslin of The Wild Mushroom Steakhouse in Weatherford, Texas. Chef Joslin takes the components of crab cakes and works them into an uncooked crab cake: DECONSTRUCTED CRAB CAKES RECIPE Ingredients |
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For The Salad |
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Preparation 1. MAKE aioli, if desired (recipe).recipe) 2. PLACE crab meat in a bowl, chopping as necessary so that it can be easily mounded. Add fresh parsley to taste. 3. MIX 1 tablespoon of olive oil with 1/2 teaspoon Dijon mustard. Use as needed to bind crab mixture so that it can be molded, using a metal mold, cookie cutter or table spoons. 4. TOSS arugula with vinaigrette, just enough to lightly moisten. 5. PLACE the crab cake on a plate, then top with He then arranges the ingredients on top of a bed of arugula that has been tossed with citrus vinaigrette. The result is a new take and presentation on the favorite dish. You can save calories by substituting a spicy vinaigrette for the aïoli. You don’t need to use the costliest jumbo lump crab meat: Use what you can afford. From most costly to least costly, they area; |
 The most expensive crab meat, jumbo lump, is beautiful to look at. But if it‘s getting mashed in a recipe, save you money and buy a less expensive grade. Photo courtesy Miller’s Crab. |
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Here’s more on the different types of crab meat. |
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