Sunrise Sky
Barn

Pea Shoot Crab Cakes

INGREDIENTS

Chimichurri Sauce

  • 3 large garlic cloves
  • 2 cups fresh cilantro
  • 1/2 cup fresh flat leaf (Italian) parsley
  • ¼ cup sherry vinegar
  • ⅓ cup olive oil
  • ¼ teaspoon cayenne

Crab Cakes

  • 8 ounces fresh Dungeness crab meat (or your favorite crab), cooked
  • 4 tablespoons celery, finely diced
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon minced jalapeno
  • zest of 1 lemon
  • 3 tablespoons mayonnaise
  • 1 cup panko breadcrumbs
  • 2 tablespoons olive oil
  • 2 cups JONATHAN’S Organic Pea Shoots, chopped
  • 2 avocados, sliced
Chimichurri Sauce:
Using a food processor, finely chop the garlic. Add cilantro, parsley, sherry vinegar, oil, cayenne, and 1/2 teaspoon salt, and pulse until herbs are finely chopped. Set aside or store tightly sealed in the refrigerator. Can be made a day or two in advance.

Crab Cakes:
Pick through the crab meat and remove all shells. Gently squeeze the crab meat to remove excess liquid. Combine the crab, celery, cilantro, parsley, jalapeno,  and lemon zest in a bowl and stir. Add the mayonnaise and stir until it is well incorporated. Dividing the mixture into 4 portions, form patties. If you have a 2 inch ring mold, that helps to form even patties, 2 inches wide and about 1 1/2 inches high. Refrigerate at least 30 minutes or until ready to cook and serve.

Heat a skillet over medium-high heat. Pat the tops and bottoms of the crab cakes with the panko crumbs. Heat olive oil in the skillet, add the crab cakes and cook for about 2-3 minutes per side, until the cakes are golden brown on both sides. If you wish, you can cook the second side by placing in a 350º oven for the last 3 minutes.
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