How to cook crab cakes from Fresh Market

Ingredients

• 2 tbsp extra virgin olive oil
• 4 Ultimate Lump Crab Cakes
• 1 ½ c mayonnaise
• 1 tbsp lemon zest
• 2 tbsp lemon juice, freshly squeezed
• 1 tbsp Dijon mustard
• 1 tbsp flat leaf parsley, chopped
• 2 tsp fresh dill, chopped
• 1 tsp garlic powder
• ½ tsp kosher salt
• ¼ tsp freshly ground pepper

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Directions

In a large sauté pan, heat oil over medium high heat until it shimmers, about 3 minutes. Add crab cakes and cook until golden brown, about 3-5 minutes per side. Using a slotted spatula, remove crab cakes to paper towels and allow to drain.

To make the aioli, whisk together mayonnaise, lemon zest, juice and Dijon mustard in a small bowl. Stir in remaining ingredients and refrigerate until ready to use.

Serve warm crab cakes with a generous spoonful of aioli.

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Ingredients

Cucumber Salad:

• 2 c. cucumber, seeded and julienned
• 2 tsp. fresh dill, finely chopped
• 1 tsp. fresh tarragon, finely chopped
• 1 tsp. fresh Italian parsley, finely chopped
• 2 tbsp. lemon juice
• 3 tbsp. olive oil
• salt and pepper, to taste

Crab Cakes:

• ¼ c. mayonnaise
• 2 tbsp. dijon mustard
• 1 tsp. sugar
• 1 tsp. lemon juice
• 2 tsp. hot sauce
• ¼ red bell pepper, finely diced
• ¼ green bell pepper, finely diced
• ¼ yellow bell pepper , finely diced
• 1 lb. jumbo lump crab meat
• 1 ½ c. Panko breadcrumbs
• 4 tbsp. olive oil, divided

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Directions

In a medium serving bowl, mix cucumber, herbs, lemon juice and oil until cucumber is completely coated; season with salt and pepper to taste. Set aside until ready to serve.

Preheat oven to 375°. In a large mixing bowl, gently combine all crab cake ingredients except olive oil. Using a 1/8 c., measure out 16 cakes. Heat 1 tbsp. olive oil a large non-stick sauté pan over medium heat. Sear 4 to 6 cakes until golden brown, about 3 to 4 minutes. Turn crab cakes over and sear for an additional 2 minutes. Place on a parchment lined baking sheet. Repeat with remaining oil and crab cakes. Bake in oven for about 6 to 8 minutes. and serve over Cucumber Herb Salad.

Ingredients

• Kosher salt and freshly ground pepper
• 16 oz Cucina & Amore Farfalle
• 4 tbsp extra virgin olive oil, divided
• 4 Crab Cakes
• Primavera Veggie Kit
• 1 pkg Medlee Lemon Herb Butter
• Crumbled feta

Primavera Veggie Kit

• 1 c zucchini squash, cubed
• 1 c yellow squash, cubed
• ½ red bell pepper, Julienne cut
• 1 broccoli crown, separate florets
• ½ c shredded carrots

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Directions

Bring a large pot of water to a boil. Salt generously and cook pasta according to package directions.

While pasta is cooking, prepare crab cakes. In a large nonstick skillet, add 2 tbsp olive oil and heat over medium high heat until oil shimmers, about 3 minutes. Add crab cakes, flat side-down, lower heat to medium and use a spatula to gently flatten the cakes. Cook 5-6 minutes per side. Transfer crab cakes to a plate and return skillet to heat.

Once pasta is finished cooking, drain and add to a large bowl. Add all the Medlee butter and toss with tongs until pasta is coated.

Return skillet to heat, over medium high and add remaining 2 tbsp olive oil. Add all veggies from primavera veggie kit. Season with salt* and pepper* to taste, and sauté for about 7-10 minutes until softened. Reduce heat to medium if vegetables begin to burn.

Add cooked veggies and half of the crumbled feta to the buttered noodles. Toss to combine and add more salt and pepper, if desired. Top with remaining feta and serve family-style.

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