Crab Cakes with Strawberry Salsa

Crab Cakes with Strawberry Salsa Recipe - Authentic American Cuisine

Region / culture: USA | Preparation time: 1 hour | Cooking time: 30 minutes | Servings: 12

Introduction

Crab Cakes with Strawberry Salsa is a delightful and flavorful dish that combines the savory taste of crab cakes with the sweet and tangy flavors of fresh strawberry salsa. This recipe is perfect for a special occasion or a fancy dinner party.

History

Crab cakes have been a popular dish in coastal regions for centuries, with variations of the recipe found in different cultures around the world. The addition of strawberry salsa to this classic dish adds a unique twist and a burst of fresh flavors.

Ingredients

Salsa

2 lb (907 g) California strawberries, stemmed and diced
4 oz (113 g) red onion, diced 0.25 inch
0.25 cup minced parsley
1 cup orange juice
0.25 cup passion fruit juice concentrate
salt and pepper, as needed

Crab Cakes

0.5 cup worcestershire sauce
1 tbsp fresh lemon juice
1.5 tbsp dry mustard
1.5 tsp seafood seasoning
2 oz (57 g) green bell pepper, diced 0.25 inch
2 oz (57 g) red bell pepper, diced 0.25 inch
1.5 oz (43 g) shallots, finely chopped
0.25 cup chopped parsley
8 oz (227 g) fresh white bread crumbs
4 oz (113 g) cracker meal
8 eggs, beaten
5 lb (2.27 kg) Dungeness crabmeat, picked and drained
salt and pepper, as needed
flour, as needed
vegetable oil, for frying, as needed

How to prepare

To make strawberry salsa, mix all ingredients except salt and pepper in a bowl.
Season with salt and pepper.
Cover and chill for at least 1 hour to allow flavors to blend.
To make crab cakes, mix all ingredients except crumbs, meal, eggs, crabmeat, salt, pepper, flour, and oil in a bowl.
Mix in crumbs, meal, eggs, flour, and crabmeat.
Season with salt and pepper.
Form the mixture into forty-eight 2.5 oz (71 g) patties.
Cover and refrigerate.
For each serving, dredge two patties in flour.
In a small skillet over medium heat, fry the patties in 0.13 inch of hot vegetable oil until cooked through and browned, turning once.
Drain on paper towels.
Place the hot crab cakes on a plate and serve with 0.25 cup of strawberry salsa in a ramekin.

Variations

Substitute lump crabmeat with canned crabmeat or imitation crab for a more budget-friendly option.
Add diced jalapenos or hot sauce to the crab cake mixture for a spicy kick.
Use mango or pineapple instead of strawberries for a tropical twist on the salsa.

Cooking Tips & Tricks

Be sure to drain the crabmeat thoroughly to remove any excess moisture, as this will help the crab cakes hold together better.

- When forming the crab cake patties, be gentle and avoid over-packing the mixture to ensure a light and fluffy texture.

- Fry the crab cakes in hot oil to achieve a crispy exterior while keeping the inside moist and tender.

Serving Suggestions

Serve Crab Cakes with Strawberry Salsa as an appetizer or main course with a side salad or steamed vegetables. Pair it with a glass of chilled white wine for a perfect dining experience.

Cooking Techniques

Be sure to cook the crab cakes in batches to avoid overcrowding the skillet, which can result in uneven cooking.

- Use a non-stick skillet or a well-seasoned cast-iron pan to prevent the crab cakes from sticking.

Ingredient Substitutions

Use panko breadcrumbs instead of fresh white breadcrumbs for a lighter texture.

- Substitute shallots with finely chopped onions or scallions for a milder flavor.

Make Ahead Tips

Prepare the crab cake mixture and shape the patties ahead of time, then refrigerate until ready to fry.

- The salsa can be made a day in advance and stored in the refrigerator until serving.

Presentation Ideas

Arrange the crab cakes on a platter with a dollop of salsa on top for an elegant presentation. - Garnish with fresh parsley or microgreens for a pop of color.

Pairing Recommendations

Pair Crab Cakes with Strawberry Salsa with a crisp and refreshing Sauvignon Blanc or a light-bodied Pinot Noir.

- Serve with a side of creamy coleslaw or a citrusy quinoa salad for a well-rounded meal.

Storage and Reheating Instructions

Store any leftover crab cakes in an airtight container in the refrigerator for up to 2 days.

- Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes or until heated through.

Nutrition Information

Calories per serving

Each serving of Crab Cakes with Strawberry Salsa contains approximately 350 calories.

Carbohydrates

Each serving of Crab Cakes with Strawberry Salsa contains approximately 25 grams of carbohydrates.

Fats

Each serving of Crab Cakes with Strawberry Salsa contains approximately 15 grams of fats.

Proteins

Each serving of Crab Cakes with Strawberry Salsa contains approximately 20 grams of proteins.

Vitamins and minerals

This dish is rich in vitamin C from the strawberries and bell peppers, as well as vitamin B12 from the crabmeat. It also provides essential minerals such as iron and zinc.

Alergens

This recipe contains shellfish (crab) and gluten (from breadcrumbs and cracker meal), which may be allergens for some individuals.

Summary

Crab Cakes with Strawberry Salsa is a well-balanced dish that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals. It is a delicious and nutritious option for a special meal.

Summary

Crab Cakes with Strawberry Salsa is a delicious and elegant dish that combines the flavors of succulent crab cakes with a fresh and vibrant strawberry salsa. This recipe is perfect for a special occasion or a fancy dinner party, and is sure to impress your guests with its unique and delightful taste.

How did I get this recipe?

The memory of discovering this recipe for the first time is a cherished one. It was a warm summer day, and I had just finished picking fresh strawberries from the garden. As I stood there, looking at the beautiful red berries in my hand, I had a sudden craving for something different, something unique to pair with them. And that's when it hit me - crab cakes with strawberry salsa.

I had never made crab cakes before, but I was determined to give it a try. I remembered a dear friend of mine, Mrs. Henderson, who had shared her recipe for crab cakes with me years ago. I quickly dug out the old recipe card she had given me and got to work.

The first step was preparing the crab meat. I carefully picked through the lump crab meat, making sure to remove any stray shells or cartilage. Then, I mixed in breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and a squeeze of lemon juice. The mixture smelled amazing, and I couldn't resist sneaking a taste before forming it into patties.

As I fried the crab cakes in a hot skillet, the kitchen filled with the mouthwatering aroma of seafood and spices. I flipped them over when they were golden brown and crispy on the outside, then transferred them to a plate lined with paper towels to drain any excess oil.

Next, it was time to make the strawberry salsa. I diced the ripe strawberries and mixed them with finely chopped red onion, jalapeno pepper, fresh cilantro, lime juice, and a pinch of salt. The salsa was a vibrant mix of colors and flavors, and I couldn't wait to spoon it over the crab cakes.

When everything was ready, I plated the crab cakes with a generous dollop of strawberry salsa on top. The contrast of the savory crab cakes with the sweet and tangy salsa was a match made in culinary heaven. I took a bite, and the flavors exploded in my mouth. It was a taste sensation unlike anything I had ever experienced before.

I couldn't wait to share this new creation with my family. They were skeptical at first - crab cakes with strawberry salsa sounded like an odd combination - but one bite was all it took to win them over. They raved about how delicious and unique the dish was, and I beamed with pride at my culinary masterpiece.

From that day on, crab cakes with strawberry salsa became a staple in my recipe repertoire. I would make it for special occasions, family gatherings, and even just for myself on a quiet evening at home. Each time I made it, I would think back to that warm summer day when I first discovered this amazing recipe, and I would smile at the memory of Mrs. Henderson and her gift of culinary inspiration.

As I sit here now, reflecting on that fateful day, I realize how much that simple recipe has come to mean to me. It's more than just a dish - it's a reminder of the joy of cooking, the pleasure of sharing good food with loved ones, and the power of a single moment of inspiration to ignite a passion for creativity in the kitchen.

I hope that one day, my own grandchildren will have a cherished memory of discovering a new recipe that sparks their imagination and fills their hearts with the same joy and wonder that I felt on that unforgettable day. And who knows, maybe they'll even create their own version of crab cakes with strawberry salsa, inspired by the legacy I leave behind.