Crab Cakes on Baby Field Greens with Tangerine Vinaigrette and Sambal Rouille
Serve one Crab Cake for a first course portion and two Crab Cakes for an entre(e) portion.
These Crab Cakes are lightly seasoned. Chef Starr prefers not to overpower the wonderful taste of fresh crab. He uses fresh bread crumbs instead of the typical dry crumbs for a lighter cake. For true San Francisco flavor, pulse sourdough French bread, crusts removed, in a food processor until fine.
Crab Cakes—basic recipe
1 lb. fresh Dungeness crab meat
1½ C fresh bread crumbs
1 bunch chives, snipped
¼ C finely diced red bell pepper
8 leaves basil, chiffonade or finely chopped
2 T Dijon mustard
¼ C Aioli or mayonnaise
Tabasco, to taste
fresh ground black pepper, to taste
If the crab meat is very wet, squeeze out some of the liquid. In a bowl, combine crab meat, 1 cup of the bread crumbs, chives, red pepper, basil, and mix. Add the mustard, mayonnaise or aioli, Tabasco, black pepper, and mix again. Taste and add additional Tabasco and black pepper if desired. Shape the crab mixture into 8 equal size cakes, about ¾’’ thick, and coat the top and bottom surfaces with the remaining ½ cup bread crumbs. Refrigerate until ready to cook.
Tangerine Vinaigrette
2 T Dijon mustard
2 T soy sauce
2 T brown sugar
1 T minced fresh ginger
2 T rice vinegar
1 t chile flake
1 T minced fresh tangerine zest
¼ C tangerine juice
¼ C sesame oil
Combine Dijon, mustard, soy sauce, brown sugar, ginger, garlic, rice vinegar, chile flake, tangerine zest, and tangerine juice in a non-reactive bowl. Whisk in sesame oil in a slow steady stream until incorporated.
Sambal Rouille
Sambal is a Southeast Asian fresh chile paste that can be found in Asian food markets.
2 cloves garlic, minced
1
egg yolk
1½ T rice wine vinegar
1 T sambal
2 T sesame oil
1/3 C peanut oil
salt, to taste
Combine in a food processor the garlic, egg yolk, rice wine vinegar, and sambal. Process until smooth. With the processor running, add the sesame oil drop by drop. Add the peanut oil in a slow, steady stream. Salt, to taste. Refrigerate.
Note: If you can’t find Sambal, substitute Thai Red Chile Paste or a dash of cayenne pepper or Tabasco to taste.
To serve
½ lb. mixed baby greens
peanut oil for sautéing
Sauté the Crab Cakes over medium heat in peanut oil until golden brown on both sides. Remove to absorbent towels. Toss the baby greens with enough Tangerine Vinaigrette to barely coat (too much dressing will make the delicate greens soggy and limp). Divide the dressed greens between plates. Place one or two Crab Cakes on top of the greens. Drizzle (a plastic squirt bottle works great for this) the Sambal Rouille on to the plate around the greens.
Nice garnishes for this plate: deep-fried wonton strips or saifun noodles, slivered almonds or crushed peanuts, sesame seeds, cilantro, green onion.
Wine pairing: The Asian and citrus flavors in this sauce call for a light-bodied, crisp white wine. Try Sutter Home Sauvignon Blanc if you like a dry wine or Sutter Home White Zinfandel if you prefer a touch of sweetness.