We have taken a few days off to get away from our kitchen renovation and headed for Cape Cod, Massachusetts, to enjoy some sand beaches, blue water, and fresh air. Instantly I fell in love with the beauty of the Atlantic coast. I even think I would love to move there in my near future tender age 🙂 I have put together few pictures from our trip for your enjoyment!
Crab cakes are a perfect dish for a summer lunch. Serve it with a glass of nice and cold white wine or mead. If you never made crab cakes no need to fear, they’re a lot easier than you think. All you need is to start with good quality crab meat. Using homemade mayonnaise is also key. Remember not to over mix your ingredients, and you’ll need to use your hands. Have fun and enjoy your summer!
Crab Cakes with Sweet Pea & Avocado Sauce
(1 votes, average: 5.00 out of 5)
Loading...Ingredients
- For Crab Cakes:
- ¼ c. finely diced red bell pepper
- ¼ c. finely diced white or yellow onion
- 1 lb. jumbo lump crab carefully picked through for shells
- ½ c. mayonnaise
- 2 tbsp. dijon mustard
- 1 large egg, beaten
- 2 tbsp. fresh lemon juice
- 1 c. fresh breadcrumbs
- 1 pinch of cayenne pepper
- 1 tsp. kosher salt
- 1 tsp. freshly ground pepper
- 2 tbsp. chopped fresh parsley
- Olive oil for cooking
- For Sweet Pea & Avocado Sauce:
- 2 small avocados
- 1/2 c. sweet peas
- 1/2 c. green onions, chopped
- salt & freshly ground pepper
- 2 tbs lemon juice
- 1 tbsp. tahini
- 1/4 c. olive oil
Instructions
In a skillet, heat 1 tbsp. olive oil. Add the bell pepper and onion, sautéing for approximately 5 minutes, until soft. Cool at room temp temperature.
In a large bowl, add the bell pepper and onion mixture, crab, mayonnaise, dijon mustard, egg, lemon juice, a pinch of cayenne, parsley, breadcrumbs, and salt and pepper. With a wooden spoon, mix until combined.
Form the crab mixture into 12 cakes.
Place a baking sheet in the middle of the oven and preheat to 250° F.
In the skillet, heat 2 tbsp. olive oil. Working in batches to avoid overcrowding, pan-fry the crab cakes until golden on one side, 3 to 4 minutes, then flip them and continue cooking for another 3 minutes. Remove the crab cakes to the baking sheet and keep warm in the oven while you continue with the rest.
To make a sauce: Add all ingredients to a food processor and blend. Season to taste with salt and pepper.
Serve crab cakes with the sauce and your favorite salad.
9 Comments
Te de Ternura
May 14, 2014 at 3:45 amBONITA FAMÍLIA, BONITOS LUGARES!!!
Que bien YELENA que lo estéis pasando bien, y alegrando la vista y el alma con tantas cosas bellas.
Los POSTRES de 10.
UN ABRAZO AMIGA, TU COCINA TE ESPERA!!!!
Conxita
Marsha Splenderosa
May 14, 2014 at 4:41 amYelena, these photos are beautiful. I love the focus you use on the trees to get your close-ups. And, the family? What can I say, even more beautiful. I was actually thinking of revisiting the Cape during the summer as it's quite reasonable to fly to Boston from Houston. You have probably confirmed my thinking. The coolness of the Cape compared to the heat of Houston.
Rosa's Yummy Yums
May 14, 2014 at 6:52 amThanks for the lovely pictures! This is such a beautiful, wild and peaceful place. I'd love to spend some time there…
Wonderful desserts.
Cheers,
Rosa
La Table De Nana
May 14, 2014 at 12:31 pmYelena it is one of my favorite places..FAVORITE.
WE have been a few times..and I would love to go back of course.
That's my kind of beauty.
And your family..
Catherine
May 14, 2014 at 3:07 pmReally nice photo's. I don't blame you for wanting to move to the serenity of it all. Blessings, Catherine
Shibi Thomas
May 14, 2014 at 5:01 pmBeautiful pictures Yelena!! Glad to see your beautiful family.
Rebecca Subbiah
May 14, 2014 at 9:46 pmlooks great there we are going this summer
Medeja
May 15, 2014 at 9:43 amBeautiful pictures of beautiful things.. 🙂 I would like to live close to the ocean.. 🙂
Anonymous
May 16, 2014 at 5:08 pmGorgeous