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.
TYPES OF CRAB MEAT
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;
Jumbo Lump or Lump Crab Meat
Lump or Backfin Lump Crab Meat
White Crab Meat
Claw Crab Meat
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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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