Crabcakes over Sauteed Spinach
We sometimes have friends over for dinner. And, sometimes, I'll even cook! Anyways, you know already that Sheri doesn't like fish in any way... smell, look, taste; anything! She will not try it. These friends that were coming over loved crab cakes. Their only problem was that they always had trouble making them look & taste good. So, we made some together and Sheri had a burger.
Cheers!
Crab cakes over Sauteed Spinach
1 can back fin lump crab meat
1 egg
3 T. olive oil
2 T. diced red pepper
2 T. diced caramelized red onion-see below*
1 T. diced mild banana pepper
1 teas. diced fresh basil leaves
pepper
1 teas. hot sauce
1/4 c. shredded asiago cheese
2 c. fresh spinach
1 teas. lemon juice
1 stick butter(salted)
2 T. sugar*
Method:
1. in saute pan, combine 1 T. oil, red onions that are shaved, pepper & sugar. cook on low until onions become caramelized. set aside to cool, then dice amount needed.
2. in medium sized bowl, combine 1 T. oil, crab, egg, onion, peppers, basil, black pepper, hot sauce and cheese and mix well. form into thick small cakes.
3. sear in pan with remaining 1 T. oil until golden brown on each side, 2-3 minutes.
4. after cakes are seared, remove and place into oven pan and finish cooking. add spinach to the saute pan and lightly toss. set aside.
5. in saucepan, combine lemon juice & whisk in butter until smooth and creamy.
6. serve cakes over spinach & drizzle with lemon butter.
Cheers!
Crab cakes over Sauteed Spinach
1 can back fin lump crab meat
1 egg
3 T. olive oil
2 T. diced red pepper
2 T. diced caramelized red onion-see below*
1 T. diced mild banana pepper
1 teas. diced fresh basil leaves
pepper
1 teas. hot sauce
1/4 c. shredded asiago cheese
2 c. fresh spinach
1 teas. lemon juice
1 stick butter(salted)
2 T. sugar*
Method:
1. in saute pan, combine 1 T. oil, red onions that are shaved, pepper & sugar. cook on low until onions become caramelized. set aside to cool, then dice amount needed.
2. in medium sized bowl, combine 1 T. oil, crab, egg, onion, peppers, basil, black pepper, hot sauce and cheese and mix well. form into thick small cakes.
3. sear in pan with remaining 1 T. oil until golden brown on each side, 2-3 minutes.
4. after cakes are seared, remove and place into oven pan and finish cooking. add spinach to the saute pan and lightly toss. set aside.
5. in saucepan, combine lemon juice & whisk in butter until smooth and creamy.
6. serve cakes over spinach & drizzle with lemon butter.
