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A fresh spring makeover for classic crab cake uses mashed potato as binder

Copyright 2014 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed. The Associated Press
Tuesday, March 18, 2014 - 12:01 am

To help get us in the mood for spring, we've given a seasonal makeover to the classic crab cake.

We added the fresh flavor of shredded zucchini. It melts into the bolder flavors of the other ingredients, yet still keeps the crab cakes tasting light. For a binder, we skipped the usual bread and instead used mashed potato, which gives the finished crab cakes a light and fresh texture. For a topping, we created a simple lime aioli, which lends a tang.

This recipe comes together quickly. The patties can be prepped up to a day ahead, then refrigerated until ready to fry.

Zucchini crab cakes with lime aioli

Start to finish: 1 hour (30 minutes active)

Servings: 10

1 medium potato

1 medium zucchini

16 ounces lump crab meat, drained

1/2 cup breadcrumbs

1 whole egg, lightly beaten, plus 2 egg yolks

Kosher salt and ground black pepper

2 cloves garlic, finely minced

1 tablespoon Dijon mustard

Zest and juice of 1 lime

1 tablespoon white wine vinegar or white balsamic vinegar

1/2 cup extra-virgin olive oil

All-purpose flour, for dredging

2 tablespoons vegetable oil

Poke potato all over with fork. Microwave on high until completely tender, 6 to 10 minutes depending on microwave. Allow potato to cool until easily handled, then peel and mash.

While potato cooks and cools, prepare other ingredients. Shred the zucchini on largest holes of box grater. Place shreds in clean kitchen towel and squeeze over sink to remove excess liquid.

In large bowl, combine zucchini, crab, breadcrumbs, whole egg, and cooled mashed potato along with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Stir gently just until mixture is combined. Using 1/2 cup of mixture at a time, form 10 patties, arranging on a plate. Refrigerate for 30 minutes.

Meanwhile, in small bowl, whisk together garlic, 2 egg yolks, mustard, lime juice and zest, and vinegar. In a slow stream, drizzle in olive oil while whisking continuously. Season with salt and pepper.

After cakes have chilled, dredge them thoroughly in flour. In large skillet over medium-high, heat oil. Add cakes, working in batches if necessary, and cook for 3 minutes per side, or until golden brown and cooked through. Serve with aioli.

Nutrition information per serving: 230 calories; 140 calories from fat (61 percent of total calories); 16 g fat (2.5 g saturated; 0 g trans fats); 90 mg cholesterol; 9 g carbohydrate; 1 g fiber; 1 g sugar; 12 g protein; 350 mg sodium.