Food Network: Crab Cakes

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Crab Cakes
Copyright 2001 Television Food Network, G.P. All rights reserved

Ingredients
12 ounces Dungeness crabmeat, cooked
5 ounces fresh sourdough bread crumbs
1 egg white
2 tablespoons mayonnaise
1/2 tablespoon sambal
2 tablespoons chopped fresh chives
1 lemon, juiced
Salt and pepper, to taste
3 tablespoons vegetable oil
1 bunch arugula, washed and trimmed
Brown Butter-Tomao Vinaigrette, recipe follows

Directions
In a mixing bowl, combine the crab meat with the bread
crumbs. Add the egg white, mayonnaise, sambal, chives, and lemon juice. Season
with salt and pepper. Fold the ingredients gently but thoroughly, taking care not
to mash the crabmeat. Shape the mixture into 4 uniform patties; they should be
moist and just hold together.
Coat a skillet with vegetable oil and place over medium heat. Fry the crab cakes
until browned, about 4 minutes each side. Serve immediately on a bed of arugula
with Brown Butter-Tomato Vinaigrette.

Ingredients
Brown Butter-Tomato Vinaigrette:
4 tablespoons unsalted butter, divided

1 shallot, minced
2 bay leaves
4 tomatoes, peeled, seeded and chopped
1 orange, juiced
2 tablespoons chopped fresh chives
1 tablespoon sherry
1/4 cup extra-virgin olive oil
Salt and pepper, to taste

Directions
Melt 2 tablespoons butter in a skillet over medium
heat. When foam subsides, add the shallot and bay leaves. Cook for 1 minute to
soften the shallots. Add the remaining butter and continue to cook until the
butter begins to brown, about 3 minutes. Add the tomatoes, orange juice, chives,

and sherry. Cook for 2 more minutes just to break down the tomatoes. Whisk in the
olive oil, season with salt and pepper. Remove from heat and serve warm with Crab
Cakes.