Thursday, November 13, 2008

Killer Crab Cakes and Bitter Salad with Sweet Red Pepper Dressing

Cook Time: 20 min
Level: Easy
Yield: 4 servings


* 1 starchy potato, peeled and thinly sliced
* 2 cloves garlic
* Coarse salt
* Handful fresh flat-leaf parsley
* Couple sprigs fresh thyme, leaves finely chopped
* 1/2 lemon, zested and juiced
* 1/2 teaspoon crushed red pepper flakes
* 2 (6-ounce) tubs fresh lump crabmeat, available at fresh seafood counter
* 7 tablespoons extra-virgin olive oil, divided
* 2 roasted red peppers
* 1 small shallot, chopped
* 2 teaspoons sugar
* 2 tablespoons red wine vinegar
* Black pepper
* 1 small head escarole, chopped
* 1 small head radicchio, chopped
* 1 endive, chopped


Cook potatoes in boiling water 6 to 7 minutes until tender, drain,
scatter across a large flat surface to cool and dry, 5 minutes. Smash
the garlic with salt to make a paste and add to potatoes along with
thyme, parsley, lemon zest and crushed red pepper flakes. Feel through
the crab as you add it to the potatoes to check for shells. Mix
together to combine and form into 4 (4 to 5-inch) super sized, killer
crab cakes.

Heat 3 tablespoons extra-virgin olive oil in a nonstick skillet over
medium to medium- high heat. Add the cakes and cook 5 minutes on each
side or until deep golden brown.

Combine the roasted red peppers, shallot, sugar, the juice of 1/2
lemon and the red wine vinegar in a food processor. Stream in the
remaining 1/4 cup extra-virgin olive oil and form a dressing. Stop the
processor and season with salt and pepper, to taste. Combine the
greens in a salad bowl and dress them. Adjust salt and pepper, to your
taste. Serve crab cakes on a bed of salad.

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