Crab Cake With Chili Oil and Mint Pesto

By CSL Staff
August 11, 2016

city style and living magazine fish cake with mint pesto

/ K&S Media

An uplifting if unusual flavour in pesto, mint is a well loved herb that cuts the richness of this crab cake.

Serves 6-8

Crab Cake
1     pound (450 g) crabmeat, fresh or pasteurized
1     large egg
¼     cup (60 ml) mayonnaise
2     teaspoons (10 ml) Dijon mustard
1     teaspoon (5 ml) fresh lemon juice
1-3 dashes hot sauce
1     cup (250 ml) fine breadcrumbs
½     teaspoon (2 ml) red pepper flakes
1     tablespoon (15 ml) green onions chopped
2     tablespoon (30 ml) canola oil
Salt and pepper to taste

Chili oil
2 cups (500 ml) vegetable or olive oil
3-5 whole dried red chilies

Steamed asparagus

Mint Pesto
2     cloves garlic
¼     cup (60 ml) pine nuts
2½ cups (500 ml) fresh mint leaves
½     cup (125 ml) fresh basil leaves
½     cup (125 ml) grated Parmesan
½     teaspoon (2 ml) salt
¼     cup (60 ml) extra-virgin olive oil

For the Crabcake
1 In a bowl combine the egg, mayonnaise, mustard, lemon juice, hot sauce, red pepper flakes, green onion, salt and pepper.

2 Sprinkle the breadcrumbs over the mixture, a little at a time incorporating until a loose, moist mixture forms.  Cover and refrigerate for 2 hours.

3 Remove from refrigerator and shape crab mixture into cakes about 1 inch (3 cm) thick.  Heat oil in a skillet over medium heat.  Cook cakes until golden brown about 4 minutes per side.

For the Chili Oil
1 In a saucepan over low heat combine the chili and oil.  Cook stirring occasionally until oil is warmed but not hot, about 5 minutes.

2 Remove from heat and let cool.

3 Store in an air tighter glass container.

For the Mint Pesto
1 Place basil, mint, pine nuts, garlic, parmesan and salt in a food processor. While machine is running, slowly add the oil in a steady stream.  Process to desired consistency.

To Assemble
Place one crab cake on a plate.  Top with steamed asparagus.  Place another crab cake on asparagus forming a sandwich.  Drizzle with mint pesto and chili oil around the perimeter of crab cake.


This original recipe first appeared in the Spring 2014 issue of City Style and Living Magazine.

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