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.