Crab Cakes with Citrus Mayo

Chipotle hot pepper sauce gives these crab cakes the nicest hint of smoke and fire.

Serving for 8 Person.

Ingredients:

1 tbsp (15 mL) butter

2 cloves garlic, minced

1/2 tsp (2 mL) dried thyme

1/2 cup (125 mL) fresh bread crumbs

2 pkg (each 7 oz/200 g) frozen crabmeat, thawed

1/4 cup (50 mL) minced fresh chives or green onion

1 egg

1 tsp (5 mL) Dijon mustard

1/4 tsp (1 mL) pepper

Citrus Mayo:

2/3 cup (150 mL) light mayonnaise

1-1/2 tsp (7 mL) each grated lemon and orange rind

1-1/2 tsp (7 mL) each lemon and orange juice

1/2 tsp (2 mL) chipotle hot pepper sauce or hot pepper sauce

Watercress Salad:

4 cups (1 L) watercress leaves and tender stems only (about 2 bunches)

4 radishes, thinly sliced

1 Belgian endive, sliced

1 tbsp (15 mL) vegetable oil

1 tbsp (15 mL) extra-virgin olive oil

1 tbsp (15 mL) each lemon and orange juice

1/2 tsp (2 mL) Dijon mustard Pinch each salt and pepper

Preparation:
Citrus Mayo: In small bowl, whisk together mayonnaise, lemon and orange rinds and juice, and hot pepper sauce. Transfer 3 tbsp (50 mL) to separate bowl for crab cakes. Cover and refrigerate remainder for garnish.

In large skillet, melt butter over medium heat; fry garlic and thyme until fragrant, about 1 minute. Add bread crumbs; cook, stirring often, until golden, about 6 minutes. Transfer to shallow dish.

In sieve, pick through crabmeat to remove any cartilage; press to remove liquid. Add to Citrus Mayo. Add chives, egg, mustard and pepper; stir until combined. Press heaping tablespoonfuls (15 mL) into 1/2-inch (1 cm) thick patties; press lightly into bread crumb mixture to coat both sides. (Make-ahead: Freeze on baking sheet until firm, about 2 hours. Layer between waxed paper in airtight container and freeze for up to 2 weeks. Thaw in refrigerator.)

Arrange crab cakes on parchment paper–lined rimmed baking sheet; bake in 425°F (220°C) oven, turning once, until crisp and golden, about 14 minutes.

Watercress Salad: Meanwhile, in large bowl, combine watercress, radishes and endive. In small bowl, whisk together vegetable and olive oils, lemon and orange juices, mustard, salt and pepper; add to watercress mixture and toss to coat. Divide among plates. Top each with 2 crab cakes and spoonful of reserved Citrus Mayo.

Source: http://www.canadianliving.com/