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This is adapted from the recipe for crab cakes served at one of San Francisco's best French restaurants, La Folie.
- For the Crab Cakes:
- 1 tablespoon mayonnaise
- 1 tablespoon lemon juice
- 2 teaspoons Dijon mustard
- 1/3 cup shredded raw celery root
- 10 ounces crab meat
- 3/4 cup panko (Japanese breadcrumbs)
- 1/4 cup olive oil
- For the Sauce:
- 1/2 cup unseasoned rice vinegar
- 1/2 cup orange juice
- 1/2 cup finely julienned carrot
1/2 head frisee lettuce, torn into pieces
- 1 ripe but firm avocado, peeled, pitted, cubed
- 1 cup red and yellow cherry tomatoes, halved
FOR THE CRAB CAKES:
Mix the first 3 ingredients in large bowl to blend. Mix in the celery root, crab meat and breadcrumbs. Refrigerate for 15 minutes. Shape the mixture into eight 3/4-inch-thick cakes. Heat the oil in a large nonstick skillet over medium-high heat until very hot. Fry the crab cakes until golden brown and heated through, about 4 minutes per side.
FOR THE SAUCE:
Simmer the vinegar, orange juice and carrot in small saucepan until the liquid is reduced to 1/2 cup, about 8 minutes.
Divide the frisee lettuce evenly among 4 plates. Top each with 2 crab cakes. Garnish with avocado and tomatoes. Drizzle the sauce around the crab cakes and serve.
Recipe created exclusively for Cooking.com by Roland Passot.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
415 calories; 27g total fat; 73mg cholesterol; 484mg sodium; 27g carbohydrates; 5g fiber; 19g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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