The Malibu Chef
 
 
 
 
 
 Best Clean, No-Fuss, Organic Freshly Prepared Dishes

Mini Lemony Crab Cakes- on cucumber with dill mustard mayo

 

INGREDIENTS-

  

• 1/3 cup organic mayonnaise

• 2 large organic eggs

• 2 tsp organic lemon juice

• 13 oz dungeness crab meat, or lump crab meat

• 1/2-3/4 cup Japanese panko bread crumbs, you can use gluten free also

• 2 Tbsp chopped parsley

• 1 Tbsp minced red onion

• Pink salt and black pepper, to taste

• 24-32 slices 1/4-inch thick hothouse cucumbers

• Sunflower oil

• Garnish- microgreens from Trader Joes

• ​

Dill Mustard Mayonnaise-

• 1/4 cup organic mayonnaise

• 2 Tbsp organic Dijon mustard

• 1 Tbsp freshly chopped dill weed

• 1 Tbsp fresh lemon juice

 

INSTRUCTIONS-

 

• In a small bowl, mix the dill mustard mayonnaise ingredients together and set aside. Slice the cucumbers with a Japanese slicer or with a very sharp knife and set on a large serving platter, or use 2 if you don't have a very large one.

• In another bowl, mix the mayonnaise, eggs,lemon juice, crab of your choice, panko (using 1/2 cup first, you don't want it bready), parsley, onion,salt and pepper to taste. If it feels watery, add a little more panko so it sticks together. The Dungeness crab usually needs a little more. Form the crab into small balls and slightly flatten so they fit nicely on top of the sliced cucumbers, placing them on a sheet pan. In a large saute pan over medium-high heat, coat the pan with sunflower oil and heat until hot. Add the crabcakes 8 at a time cooking until lightly brown, about 1 1/2 -2 minutes. Flip and cook another 1 1/2 -2 minutes. Place on top of the slices of cucumbers. Repeat until all the crab cakes are cooked. Top with the dill mustard mayonnaise and microgreens.

NOTES-

 

You can always make these larger, the size of a hamburger and serve them on a bun with your favorite accompaniments or on top of your favorite salad.