Crab Cakes with Saffron Vinaigrette
The saffron vinaigrette gives these crab cakes a different twist.
- 1 pound jumbo lump blue crab meat
- 1 large egg, beaten
- 1 large egg yolk, beaten
- 1 1/2 teaspoons minced garlic
- 1 1/2 tablespoons chopped onion
- 1 1/2 tablespoons chopped red bell pepper
- 1 1/2 tablespoons chopped green bell pepper
- 3/4 teaspoon coarse salt
- 1 1/2 teaspoons fresh thyme, picked
- 2 pinches finely chopped fresh rosemary
- 1/2 cup dried sourdough bread crumbs
- Tabasco, to taste
- 6 tablespoons extra virgin olive oil
- Saffron Vinaigrette
- Chives, cut into 2-inch lengths, for garnish
- 1/4 cup tomato, peeled, seeded, and diced, for garnish
Heat oven to 375 degrees. Line a baking sheet with a Silpat (a French nonstick baking mat). In a medium bowl, combine crab, eggs, garlic, onion, red and green pepper, salt, thyme, rosemary, bread crumbs, Tabasco, and 3 tablespoons olive oil. Cover and chill for at least 10 minutes. Shape into 5 cakes, 2 inches thick. Set aside.
In a heavy-bottomed saute pan, heat remaining 3 tablespoons olive oil over medium-high heat. Add crab cakes and saute until lightly browned, about 2 minutes per side. Remove from saute pan and place on prepared baking sheet. Transfer to oven and bake until heated through, about 7 minutes.
Drizzle plates with saffron vinaigrette. Garnish plates with chives and diced tomato. Top with crab cakes.